A couple of nights ago, I went to make some pasta for my wife and daughter. My daughter is a very picky eater, so when she makes a suggestion, I listen. We had the spaghetti, but realized, that we had no sauce. So I improvised. What I came up with was both delicious and surprising. Delicious because, well, it just was. Surprising, because I used some unauthentic ingredients to create something that was quite good, and praised by both my wife and daughter. Below are the ingredients. You just need to heat it all together, until the cheese is melted and it simers. The longer you heat it, the better it will get. As you can see, some of my measurements are off the cuff. But I wanted to get it down…enjoy!
- 1 can of tomato soup
- 1/4 cup of milk
- 3 fist fulls of colby jack shredded cheese
- 4-5 tablespoons of minced garlic
- Enough garlic powder to completely cover the soup before stirring
- A couple to a few dashes of red pepper flakes
- A teaspoon of Tony’s Creole or your favorite cajun seasoning
- Tablespoon of dried rosemary herbs
- Tablespoon of dried thyme herbs
- 6 large fresh basil leaves, somewhere in-between chopped and minced
- 15-“grinds of fresh ground pepper
- A dash of salt