I do, I love them! About three or four years ago I started watching what I eat more and cut out MSG and HFCS from my diet. That means no Spaghettios anymore! I switched to Annie's All Stars, but they're expensive! So I did some googling and found this tasty recipe! After comparing the ingredients on the can to the recipe I decided to add paprika and a little onion (I put two little chunks of a fresh onion through the garlic press and it was perfect!) to the recipe. I like making it with shells.
- 8 oz ditalini pasta (or other small pasta)
- 2 Tablespoons olive oil
- 2 cloves garlic, pressed
- Pinch of crushed red pepper flakes
- 15 oz can tomato sauce
- 1 cup water
- 1 Tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 4 Tablespoons unsalted butter, cut into pieces
- 1/4 cup milk
- 1 cup shredded cheddar cheese
Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).
Meanwhile, heat the olive oil in a Dutch oven or large saute' pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter. Heat, while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.
Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine. (I don't like mine extremely soupy, so usually have about 1/3 cup of the sauce leftover.)
Looking for the convenience factor? Double the batch and freeze the rest for later. Heat on the stove top or in the microwave when you're ready for that quick lunch or dinner!