HALIFAX -- Ingredients:

  • 1 can (796/28 oz) crushed tomatoes
  • 4 tbsp Dairy Isle Evaporated Milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 tbsp sugar
  • 1 box (454g) cooked Ditali or Animal Shaped Pasta
  • 2 Tbsp shredded Dairy Isle mozzarella cheese per portion as a garnish

Directions:

  1. In a saucepan, combine all ingredients except the pasta then bring to a boil, over medium high heat. Simmer for 10 minutes.
  2. Meanwhile, bring a medium pot of salted water to a boil. Once boiling, add the pasta and cook until desired texture is reached, remembering that the pasta will further soften as it absorbs the sauce.
  3. Drain pasta and pour into the sauce; stir to combine. Stir in butter.

Tip: When reheating any leftovers, simply stir in a dash of evaporated milk, if needed, to loosen the sauce.

*Recipe created by Chef Ilona Daniel