8 oz ditalini pasta, ring pasta, alphabet pasta or other small pasta
4 Tablespoons olive oil
4 cloves garlic, pressed
Pinch of crushed red pepper flakes
30 oz can tomato sauce
2 cup water
2 Tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
8 Tablespoons unsalted butter, cut into pieces
1/2 cup milk
2 cup shredded cheddar cheese
Cook the pasta in a large pot of salted boiling water, to al dente according to the directions on the package.
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 tomato sauce into the pasta and stir to combine.
Notes:
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!
source: modified from the recipe at Seeded At The Table
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