Saturday, December 25, 2010

Pasta with Mozzarella in a Spicy Cream Sauce

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I made this up for dinner a few nights ago when my husband was going out of town. I wanted enough to feed us for the rest of the week, so I used two pounds of pasta, but this recipe could easily be cut in half. Once you’ve mixed your pasta and sauce, everything else is just to taste. A cross between a stove-top lasagna and a risotto, this is a hearty meal, perfect for cold winter nights!


Aunt LoLo’s Creamy, Spicy Pasta


2 pounds spaghetti (broken in half) or your favorite pasta

1 jar of sauce, plus 1-3 jars of water (depending on pasta)

2 cups salsa

6 oz. heavy cream

2 cups mozzarella cheese


In a dutch oven, combine dry pasta, spaghetti sauce and enough water to cover the noodles. Cook over medium heat, adding water as necessary and stirring often, until the noodles are soft. (Approximately 20 minutes). Stir in salsa and a few glugs of cream. Stir to combine and cook a few more minutes to combine flavors. The sauce should be creamy and coat the noodles with very little liquid left over. The noodles will absorb a lot of water – you are cooking them almost like a risotto.

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When the noodles taste nice, smooth them out and sprinkle with mozzarella cheese. Put them in the oven under a high broiler and cook just until the cheese is toasty, bubbly, and brown in a few spots.


Enjoy with a nice salad!

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