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:
- In a saucepan, combine all ingredients except the pasta then bring to a boil, over medium high heat. Simmer for 10 minutes.
- 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.
- 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