Here’s the Quick Take recipe for Mexican spaghetti, the dish I prepared Friday on WKYT-TV’s 27 Newsfirst at Noon. Its super-easy sauce is great hot, cold or at room temperature.
My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.
Mexican spaghetti
1 pound spaghetti
28-ounce can diced tomatoes, undrained
1 teaspoon onion flakes
½ teaspoon garlic powder
1 low-sodium vegetable bouillon cube, broken up
2 pickled jalapeño chile peppers, seeded and chopped
Salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
Cook the spaghetti according to package directions. Drain and set aside. While the pasta is cooking, combine tomatoes, onion flakes, garlic powder, bouillon cube and jalapeños in a blender, and process until smooth. Transfer the mixture to a medium saucepan, set the pan over medium-high heat, bring to a simmer, and let simmer for 5 minutes. Season with salt and pepper.
Transfer the spaghetti to a warm serving platter and top with the sauce. Sprinkle with Parmesan and serve.
From Robin to the Rescue by Robin Miller
