Homemade Alphaghetti

I’m not a big fan of canned food with all of its preservatives, but Heinz alphaghetti was a big part of growing up in my house.  That and Kraft dinner were two staples always in the pantry that I was allowed to make on my own.  

There was something about that sweet, rich tomato sauce, somewhere between a pasta sauce and tomato soup that I couldn’t resist.  I really enjoyed the Heinz spaghetti in a can, but it always ended up all over my face, shirt, pants, you name it, as I would slurp up those noodles.  For my kids I didn’t want to imagine the mess I would have to clean up so alphabet pasta is my choice now, but any pasta you decide to use is great for this recipe.  Just break the spaghetti in half before cooking if using long noodles.  

Yum! 

For the Alphaghetti

2 Tbsp oil

1 small onion, chopped

1 medium carrot, peeled and chopped

4 cups chicken stock

28-oz can crushed tomatoes

1/4 cup white sugar

4 tbsp butter, softened

1/2 lb alphabet pasta

kosher salt, to taste

In a medium pot, heat oil over medium heat.  Add chopped onions and carrots and cook until softened.  Add chicken stock and crushed tomatoes; bring to a boil.  Reduce to simmer and cook for 10 minutes.  

With a hand blender, pureé the mixture until smooth.  Add butter and continue to cook until melted.  

Add pasta and cook according to package directions.  If the mixture is too thick, add water to achieve desired consistency.  Adjust seasoning to taste.

Yum!