Growing up, there was a secret place in the downstairs pantry (behind the 20 odd cans of assorted vegetables) where my dad would smuggle SpaghettiOs with Meatballs and Dunkaroos for me under the watchful eye of my health conscious mom. This lasted for YEARS and remains one of my favorite, sweet little memories of childhood.
Turns out I still crave them (especially after a glass of wine or two...), but after a little experimenting, I've found I can make them very easily, and without high fructose corn syrup or ingredients I can't pronounce. Sometimes I add chicken sausage to make things a little exciting. I'm pretty sure this salty sweet dish will always be one of my favorites, even when I'm a REAL grownup. ;)
- 16oz organic tomato sauce (2 cans)
- 2 tbsp 1% milk
- 3/4 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 3 tsp butter-type spread (I use Smart Balance)
- 1 pinch sugar
- 1 cup uncooked tiny pasta of choice (If using a larger pasta, such as elbows, increase to 2 cups)
Add all ingredients (except pasta) in a medium saucepan.
Bring to a boil, then lower and cook on low until the butter spread melts completely.
Meanwhile, bring a pot of salted water to a boil.
Once boiling, throw in the pasta and cook until desired texture is reached (7-9 minutes).
Drain, then pat dry with a towel.
Pour the pasta into the sauce, and stir to combine.
Before reheating any leftovers, stir and add a little milk of choice if needed.