Spaghetti with Parmesan & Tomato Sauce

I've debated for quite some time whether to post this recipe because it's not so much a recipe as a method of preparation.

Everyone's made spaghetti with prepared sauce... most of us add browned hamburger meat or Italian sausage and call it supper.

I take a few extra steps with mine that I think take it from meh to uh... yeah! Give it a whirl next time you're having spaghetti.

Spaghetti with Parmesan and Tomato Sauce
1 lb. spaghetti, uncooked
Water & Salt
1 24-oz. jar spaghetti sauce*, divided
1/3 cup pasta water
3/4 teaspoon salt
3/4 garlic powder
3 tablespoons butter
1/4 cup grated parmesan cheese

Cook spaghetti per package instructions for al dente preparation (salting water liberally).  Meanwhile, heat most of the spaghetti sauce (adding meat if desired) leaving about 4 tablespoons of sauce in the jar.

When pasta is almost done cooking, ladle about 1/3 of a cup of pasta water into the spaghetti sauce jar.  Add salt and garlic powder, replace lid and shake vigorously; set aside.

When pasta is done, drain well and add back to cooking pot. Stir in butter until melted. Shake sauce jar again and pour contents into pasta. Stir until pasta is evenly coated. Add parmesan cheese and toss until thoroughly incorporated.

Plate pasta and serve as usual with spaghetti sauce.  Garnish with parsley if desired.

*my favorite brand is Prego :)



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