Alphagetti

Step by Step

Step 1

In a large pot, add tomato sauce, 7 cups water, honey, garlic powder, salt, oregano and coriander; bring to a boil.

Step 2

Add 1 cup water and cornstarch into a small bowl and whisk until dissolved. Pour into a boiling pot.

Step 3

Add pasta and cook uncovered on low – medium heat for about 7 – 10 minutes or until pasta is al dente, stirring occasionally. Do not overcook pasta as it will continue cooking off the heat. Add cheese and stir until melted; remove from heat.

Step 4

Cover and let sit for at least 30 minutes to thicken and flavours marry each other although it's OK to eat right away. After an hour or two it will be even thicker. Serve hot.

Tips and Warnings

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*Feel free to use not low sodium tomato sauce (that’s what I had) and adjust salt to taste.