On top of spaghetti….

January 13, 2008 at 5:38 am Leave a comment

-Sure, spaghetti is easy to make. Boil the pasta, heat up the sauce and ta da. It’s done. I’m not fond of the sauce at the stores. Personally, I tend to find store bought sauces a little too tart/sour for me. I’ll typically make my spaghetti sauce from scratch, and that takes time, but if you’re looking for a quick fix, adjust a store bought sauce to your liking. So, with the help of ketchup, sugar, and a few other ingredients, you’ll have spaghetti, Chelle style.

*update* I actually made this again tonight and adjusted the measurements on the ketchup, sugar, & water

Ingredients:

  • One 26 oz. jar of Classico pasta sauce of the fire roasted tomato & garlic variety (or any other *base sauce* that you like)
  • One 16 oz. package of spaghetti noodles
  • 1/3 cup of ketchup
  • 1/3 cup of sugar
  • 1/2 cup of water
  • a pinch of salt
  • a pinch of ground pepper or black pepper
  • 2 tbsp. extra virgin olive oil (EVOO)
  • 1 package of your favorite frozen meatballs

Optional Ingredients:

  • 2 cloves of garlic
  • 1 tomato – diced
  • 1/2 an onion – diced (feel free to add more if you love onions)
  • 1 cup sliced mushrooms (once again, if you want more, add more ^_^)

Note: If the pasta sauce you buy at the store has all the tomatoes, garlic, onions, mushrooms you need, then you won’t need the optional ingredients.

  • To start, get your water boiling for your pasta. To increase the flavor of your pasta, add a pinch of salt and a pinch of pepper. I’ll sometimes add a pinch of oregano, too. Only add your pasta once the water starts boiling. Keep an eye on your pasta and cook it to your liking.
  • Cook your meatballs as directed on the package.
  • Grab another pan and add your 2 tbsp. of EVOO. Keep on medium to high heat. Add your garlic, onions, tomatoes, and mushrooms and sautee until everything looks cooked through.
  • Once your veggies are cooked through, add your jar of pasta sauce and turn your heat down to medium/low heat.
  • Add about 1/4 cup of water to the sauce. (Add more if you think it’s too thick)
  • Allow your sauce to simmer about 5 minutes, or until you see it start to boil a little.
  • Now, add the ketchup and stir the sauce well.
  • Add the sugar and stir well again.
  • At this point, you’ll want to taste your sauce. This is the part where you’ll have to adjust it to your liking. Ask yourself, is it too tart? If so, add more sugar. If it’s too sweet, squeeze a bit more ketchup in there. Just make sure to stir well with each addition.
  • Once your sauce is perfected, add your cooked meatballs into the sauce.
  • When your pasta is done cooking, strain all the water from it and drizzle just a little more EVOO on top of the pasta and mix. This will help your pasta remain more separated, rather than getting all sticky on each other.

Plate your pasta, add your sauce and however many meatballs you want, add some parmesan, serve with garlic bread, and you’ve got yourself a hearty meal.

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Entry filed under: cooking, recipes. Tags: .

Mmmmm puddin’…

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