Tuesday, August 16, 2011
32 oz Chicken Broth (I use Progresso b/c it doesn't have loads of crap like some of the other store bought chicken broths)
1 c. water
6 oz Tomato Paste
1 T. dried minced onion
1 T. garlic salt
1 T. sugar
1/4 cup butter
1/4 cup Parmesan Cheese
8 oz. (2 cups) Anelleti (spaghetti circles)
Bring the chicken broth to boil.
Drop tomato paste, onion, garlic salt, sugar, butter and parm in the blender pitcher (I know they're outrageously expensive, but I think ever kitchen should have a Vitamix blender. After killing 4 or 5 blenders, some mine, some not, making Pina Coladas and other various and sundry concoctions, John finally bought me a Vitamix BarBoss and it's the greatest! We use it for smoothies, milk shakes, mixed frozen drinks and Spaghetti Ohs just to begin with.)
After the broth comes to a boil add 2 cups to the blender and puree.
Add one cup water to the remaining 2 cups broth and return to a boil.
Add 2 cups Anelleti to boiling broth mixture and cook until pasta is tender and broth is mostly absorbed.
Add tomato sauce mixture to pasta and return to warm burner, mixing to thicken slightly.
Serve immediately with an additional dusting of Parm is you like.
So delicious, and so much better for little growing bodies than the canned garbage.