*** Prep Tip *** I was watching Rachael Ray one night and she used a Bowl Just for her Garbage and left it on the counter as she was prepping and cooking.. Let me tell you it really is a time saver this way you don't have to go back and forth to the garbage pail !!
- 1 28oz Jar Tomato puree - I used Tuttorosso
- 1 Med onion chopped
- 1/2 cup Extra Virgin Olive Oil
- 3 Garlic Cloves minced
- 1/2 cup sugar - We like our sauce really sweet if not to your likely 1/4 cup is fine
- 1 tsp Salt
- 1 tsp Pepper
- 1 Pkg of Spaghetti Rigatti - I Used Barilla
- 4 Basil Leaves
Directions:
Combine chopped onion and minced garlic with oil in a 2 1/2 qt sauce pan. Let it cook stirring occasionally for about 4 minutes. Stir in the Can of puree and in the same can fill it up with about 1/4 cup of water. Swish water around the can getting all the left over sauce and pour into the sauce pan. Stir in Salt , Pepper and Sugar and let sit on low covered for about 10 minutes. In the Meantime boil water in a 6 qt pot until bubbly and add Spaghetti and a pinch of salt. I Used barilla and on the pkg it says to cook past for 5- 6 min if you like it less "al dente" the let it cook 7-8 minutes. Also make sure you stir the spaghetti so it will not stick to each other. After the sauce is finished simmering for 10 min cut up the basil leaves and add to the sauce . Take sauce off the stove and let sit covered until pasta is Ready. Once pasta is ready drain it in a pasta drainer and return it to the pot. With a Ladle add a ladle full of sauce and mix with pasta so it is pink. Plate pasta and add 1 or 2 ladle fulls to it as well. Serve with Grated Parmesan cheese and your Good to Go.
Now that didn't seem that hard did it ..Also you may see that this is alot of sauce for just 2 people what I do is Freeze half of it and use it the following week. Its just as good.
