 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A spin on a Rachael Ray recipe. So simple and good is this meatless sauce. It's, also, easy on the purse strings. Dinner's ready in 30 minutes! Ingredients:
salt |
1 lb spaghetti, dried |
3 tablespoons olive oil |
3 garlic cloves, minced |
1/2 teaspoon black pepper |
1/3 cup chicken stock or 1/3 cup white wine |
1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can crushed tomatoes |
1 teaspoon sugar (optional but good if using tart tomatoes) |
salt |
1/4 cup fresh basil, chopped and loosely packed |
1 -2 tablespoon butter, cut into small pieces |
1 cup grated parmesan cheese or 1 cup asiago cheese |
additional fresh ground pepper (optional garnish) |
Directions:
1. Bring a large pot of water to a boil. Add salt to the water and pasta. Cook to al dente.
2. Heat a medium sauce pot over medium-low heat. Add olive oil, garlic and black pepper; cook 5 minutes, garlic will be soft and light golden. Add stock or wine and stir 30 seconds. Next, add tomatoes and sugar; combine. Season the sauce with salt, to taste, then stir in basil and reduce heat to low.
3. When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce then work in about 1/4 cup cheese at a time as you toss to combine until all cheese is used.
4. To serve, using tongs or a meat fork, swirl the pasta into buttery, cheesy mounds onto each plate. Top each portion with spoonfuls of remaining sauce. Top with a few turns of fresh ground pepper.
|
|