February 11, 2012

Spaghetti with Parmesan & Tomato Sauce

I've debated for quite some time whether to post this recipe because it's not so much a recipe as a method of preparation.

Everyone's made spaghetti with prepared sauce... most of us add browned hamburger meat or Italian sausage and call it supper.

I take a few extra steps with mine that I think take it from meh to uh... yeah! Give it a whirl next time you're having spaghetti.

Spaghetti with Parmesan and Tomato Sauce
1 lb. spaghetti, uncooked
Water & Salt
1 24-oz. jar spaghetti sauce*, divided
1/3 cup pasta water
3/4 teaspoon salt
3/4 garlic powder
3 tablespoons butter
1/4 cup grated parmesan cheese

Cook spaghetti per package instructions for al dente preparation (salting water liberally).  Meanwhile, heat most of the spaghetti sauce (adding meat if desired) leaving about 4 tablespoons of sauce in the jar.

When pasta is almost done cooking, ladle about 1/3 of a cup of pasta water into the spaghetti sauce jar.  Add salt and garlic powder, replace lid and shake vigorously; set aside.

When pasta is done, drain well and add back to cooking pot. Stir in butter until melted. Shake sauce jar again and pour contents into pasta. Stir until pasta is evenly coated. Add parmesan cheese and toss until thoroughly incorporated.

Plate pasta and serve as usual with spaghetti sauce.  Garnish with parsley if desired.

*my favorite brand is Prego :)

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  1. Sometimes the simplest things are the best. Looks great!

  2. We have been so sick of pasta that I have stopped serving it. This motivates me to try it just a little different and see how it goes over!!! Thanks for the ideas :)

    1. ME TOO! We live such a hectic life and there are several nights a week that I'm just about getting something on the table so spaghetti with meat sauce is an easy answer. Now I actually look forward to it. I don't even bother with the extra sauce at the end, I just eat the pasta. I hope you enjoy it! Thanks for your comment :)


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy