I have quit buying jarred pasta sauces. Too much sugar, and I end up doctoring them all up so much, that I may as well just go from scratch anyway. Here is just one of many variations I have tried recently. We had this one with whole wheat linguini and turkey meatballs last night.
1 can cream of mushroom soup
I lg can crushed tomatoes
1 Tbsp garlic powder
2 Tbsp Italian Seasoning
2 tsp crushed red pepper
2 tsp kosher salt
3 Tbsp olive oil
Heat the soup in a large pan over medium heat until it thins some. Add the tomatoes and combine. Add in the spices and simmer for a half hour or so on low with meatballs. Add olive oil. After cooking pasta, add one ladel of the cooking water and stir before adding to pasta. Top with grated parmesan cheese. Enjoy!
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