When I told my husband I was making spaghettios for dinner, he dropped whatever he was holding and screamed. Not really, he’s far too manly for that. But that fake story effectively communicates the level of disdain I have for some weird cheap, low brow foods like that. Telling David I’d serve and consume some of it would be quite shocking. These are a lovely homemade kind, with more quality ingredients. If you’re not sold on the convenience factor, whip up and freeze a double batch and reheat on the microwave or stove top.
Now they’re just about as convenient the canned stuff when you’re on the move.
HOMEMADE SPAGHETTIOS
Serves 5-6
16 ounces ditalini pasta
4 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flake
2 tablespoons oregano
30 ounces tomato sauce
1 cup water
1 teaspoon sugar
2 tablespoons butter
3/4 cup milk
2 cups cheddar cheese, shredded
Salt & pepper
Prepare pasta according to package instructions. Heat olive oil, garlic, red pepper flake, and oregano in a skillet over medium heat for 3-4 minutes. Add tomato sauce, water, sugar, butter, and milk to mixture. Stir and simmer on low heat for about 20 minutes. Mix cheese into sauce until melted.
Season with salt & pepper. Pour sauce over noodles.
- 16 ounces ditalini pasta
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flake
- 2 tablespoons oregano
- 30 ounces tomato sauce
- 1 cup water
- 1 teaspoon sugar
- 2 tablespoons butter
- ¾ cup milk
- 2 cups cheddar cheese, shredded
- Salt & pepper
- Prepare pasta according to package instructions.
- Heat olive oil, garlic, red pepper flake, and oregano in a skillet over medium heat for 3-4 minutes.
- Add tomato sauce, water, sugar, butter, and milk to mixture.
- Stir and simmer on low heat for about 20 minutes.
- Mix cheese into sauce until melted.
- Season with salt & pepper.
- Pour sauce over noodles.
Adapted from Seeded at the Table.
