Sriracha Ramen Noodle Soup

Have an instant filling meal with this quick and easy to make spicy ramen noodle soup. 

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Another answer to a craving.

I think that’s always the start of my food posts, eh?

So I’ve been into Korean drama recently and I always see ramen in most of the episodes. Whenever I see the characters eating ramen, my craving becomes stronger and stronger. Well, you know how naughty I am when it comes to my eating habits… and I confess that I always keep instant/cup noodles with me. You know, anytime arrive at home starving, I can eat something. Instant fried noodles or noodle soup – I always have them. Don’t judge. 😀

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While watching one of the Korean drama (it’s romantic, comedy, drama, action, actually) episodes, I suddenly remembered that I made stir-fried ramen noodles that I haven’t posted here. I even cannot remember the ingredients I used. To satisfy the craving, I went to my long lost friend, Pinterest, and searched for a ramen noodle soup. The first thing that made my tummy rumbled was this 20-Minute Spicy Sriracha Ramen Noodle Soup. I instantly made this with no hesitation.

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I really loved how this turned out – spicy, delicious and filling. The process of making this – easy peasy. The poached egg just made my cooking life miserable. 😀 I think I took longer time in poaching eggs than making the ramen itself. Haha! I added squid balls because I love them in my soup, but that is completely optional.

I am taking this delicious soup to Fiesta Friday #157 to warm your cold days or to make your warm days warmer. 😛 This week’s FF party is co-hosted by Su and Andrea. Of course, thanks to you, Angie.

Sriracha Ramen Noodle Soup

Ingredients:

  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 1 ripe and firm tomato, chopped
  • ½ tbsp ginger, grated
  • 2 cloves garlic, minced
  • 1-2 tablespoons sriracha
  • ¼ tsp garlic powder
  • 300 ml water
  • 700 ml vegetable broth (or 700 ml water + 1 ½ veggie cube)
  • 10 squid balls (optional)
  • ½ tbps soy sauce
  • 2 packages ramen noodles (seasoning packet discarded)
  • Spring onions, sliced
  • Coriander, roughly chopped
  • Salt, or to taste
  • Poached eggs (optional)

Instructions:

  1. In a pot with medium heat, add cooking oil.
  2. Add in onion, tomato, ginger and garlic. Cook until soft.
  3. Add in garlic powder and sriracha. Cook for a minute.
  4. Turn of the heat and add in 300 ml water. Place the mixture to a blender and pulse until smooth.
  5. Put back the mixture to the pot and turn on the heat.
  6. Add the broth, soy sauce, squid balls (if using) and simmer for 8 minutes. By this time, you may do a taste test and adjust accordingly.
  7. Add ramen noodles and simmer until the noodles are cooked.
  8. Turn off the heat and transfer the soup into bowls and garnish with sliced spring onion and cilantro. You can also top with poached eggs or soft boiled eggs.
  9. Serve and enjoy immediately! 😉

Source recipe: 20-Minute Spicy Sriracha Ramen Noodle Soup

Notes: 

This can be served in two large bowls or three medium bowls. 

You can start with 1 tbsp sriracha and when you do a test taste, you can add more if desired.

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Have a fantastic weekend and happy Fiesta Friday! 😉

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Egg Noodles with Beef and Veggies

I must admit that I am a terrible cook when it comes to noodles. I don’t know why I can’t get the perfect seasoning/sauce. Or maybe, I always overlook the ingredients I may have on hand by looking away from the pantry.

Considering myself a terrible cook when it comes to noodles, it didn’t stop me from trying again. This time, I want something you can call an all-in-one meal. (Must have really gained confidence now, eh?) I imagined noodles with beef, broccoli, mushrooms, carrots, cabbage and bell pepper. Hmm… yum! So what about the seasoning/sauce? Well, let’s see…

Egg Noodles with Beef and Veggies

Ingredients:

For marinating the beef:

  • ¼ kg beef, sliced thinly
  • 6 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 3 tsp brown sugar
  • ½ tsp salt
  • 2 tsp garlic powder
  • 2 tsp onion powder

For the sauce:

  • 1 tbsp sesame oil
  • 2 tbsp water
  • 4 tbsp sweet soy sauce
  • 6 tbsp soy sauce
  • ½ tsp salt
  • 2 tsp brown sugar
  • 1 tsp cornstarch

Other ingredients (for the noodles):

  • ½ kg fresh egg noodles (or dried), blanched
  • 1 cup broccoli florets
  • ½ cup sliced bell pepper
  • ½ cup carrots, julienned
  • 1 cup white button mushrooms, sliced
  • 1 cup cabbage
  • 1 medium onion, sliced thinly
  • 4 cloves garlic, crushed
  • Cooking oil

Instructions:

Before we proceed with the actual cooking, we have to do the following first:

Marinate the beef overnight. [Yes, I really suggest marinating the beef overnight. If not, at least 2 hours.]

On the next day: (If the beef was marinated overnight) 1) prep the broccoli: put the Broccoli in a container or bowl, pour in some water – enough to cover the florets and microwave for one minute; 2) blanch the fresh egg noodles: put the noodles in a heat proof bowl and pour in some hot water and let it sit for four minutes. After doing so, drain the noodles and transfer to a bowl with cold water. This would prevent the noodles from cooking way too long; 3) mix all ingredients for the sauce and set aside.

Moving on to the next steps:

  1. Heat oil in a pan (with the fire on high). Add beef and stir fry for 15 minutes or until the beef is cooked. You can see the beef slightly caramelized because of the brown sugar.
  2. Remove the beef from the wok or pan (or whatever you are using) and lower the heat the medium. In the same pan, add additional oil and sauté onion for one minute. Add carrots, cabbage, mushrooms and red bell pepper. Cook for two minutes.
  3. Add in the beef, broccoli and the sauce. This time (and on a low heat), try tasting the sauce if it’s fine with you. If yes, you can add the noodles and let the sauce coat everything. (This will take less than a minute.)
  4. Turn off the heat and transfer to a serving plate. Share and enjoy!

I hope that didn’t sound complicated. It seemed a little complicated for me when I cooked this but I realized that nothing is complicated when you have prepared everything. Am I right?

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I really enjoyed this dish. I ate this along with rice and sunny-up eggs. 😀 For me, this is an all-in-one meal, but you know… this was served during the New Year (Seriously, I fried eggs to serve on New Year’s breakfast.), so I had to forget that I was on diet. And I did not like the result of forgetting my diet. As I said, I did not eat too much, but carbs and calories (because I ate a slice of cake?) have great effect on my body.

Anyhow, I did enjoy this all-in-one meal.

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And oh yes! About re-heating the noodles, using a microwave-safe bowl, I popped in the noodles in the microwave and pressed the one minute button and set it aside. I sautéed onions and tomatoes (with a little oil) and tossed in the reheated noodles and mix. The result? This meal was yummier the next day. 😀

Chicken Macaroni Salad

Welcome to the 75th food post of thenotsocreativecook! I hope Effie Trinket could do the intro for me. 😀

Mmm, sorry about that! I am just so happy to share that after a long time of waiting, Catching Fire finally made it to the big screen. I was so happy that my eyes were twinkling when I get to watch the movie last week. What I liked about the movie was… the story is almost the same as the book. Of course, it’s the same. What did I just say? I meant the scenes in the book and the movie are exactly the same. I cannot remember a thing that has been changed. I loved the movie so much – it was heartbreaking, yet, nicely done. For sure, I’d watch the movie again and again. 😀

Anyway, after the 75th HG (The Hunger Games) craziness, let me bring you the 75th food post:

This was made months ago but I think this salad deserves to be shared.

In the Philippines, Chicken Macaroni Salad is usually served as a side dish. Also, it can be served as a dessert.

I have known this salad for a long time but I cannot remember if my Mom had made this. I have tried it only when dining out. Although this salad is popular in the Philippines, I have not tried making it. But when dining out, I always want to have this as my side dish. I think less than a cup of this salad will be fine.

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One day, my friends and I met somewhere and one of them handed me a container with Chicken Macaroni Salad and when I opened it, it smelled so good. I asked them if they have brought a spoon or anything I can use to eat. One of them gave me a Hello Kitty spoon from her niece’s lunch box! Haha! I don’t think the niece will find it out so I took the spoon and ate. 😀 (Of course, along with the salad, I took the spoon with me at home. The aunt approved, anyway.) Since then, I told myself I would make one. And I did.

Chicken Macaroni Salad

Ingredients:

  • 400g macaroni pasta
  • 2 boneless and skinless chicken breast
  • 2 medium onion, chopped
  • ½ cup carrots, grated
  • 1/3 cup red bell pepper, chopped
  • ¾ cup mayonnaise
  • ½ sandwich spread (commercialized sandwich spread)
  • ¼ cup raisins
  • 34/ cups pineapple tidbits
  • ¾ to 1 cup cream (Nestle cream/thick cream)
  • ¾ cup condensed milk
  • 1 cup cheese, chopped or grated

Instructions:

  1. Cook the macaroni according to instructions. Set aside and let it cool for a few minutes.
  2. Boil the chicken until cooked. Let cool and shred. Set aside.
  3. Mix all the remaining ingredients.
  4. When the pasta is ready (cooled), you can mix it with the sauce as well as the shredded chicken.
  5. You can take a bite and check if everything is fine with you. If yes, you can put the salad inside the fridge for at least one hour (depending on your fridge).
  6. Serve cold.

Notes:

  • If using a thin cream (Not heavy cream, please!), start from ½ cup.
  • I used the sandwich spread ’Lady’s Choice’. You can use other brand (of course) but you have to adjust it according you your taste.

From the time I have made my first Chicken Macaroni Salad, this has been an instant favorite of mine. 🙂

I haven’t made this in months and I am actually craving for this RIGHT NOW but I just can’t make one because I might forget that I am trying to die lose weight. But I will make this again… I will. 😀

Tomato Corn Pasta Soup

Soups are mostly served in the Philippines during cold and rainy days. But do you consider the weather to make a soup? I don’t. I can eat soup anytime of the day at any season – hot or cold.

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I was craving for something with tomato for several days. It can be pasta or a soup. But since I have already satisfied my craving for pasta, I knew it was the soup that my tummy was looking for. On the same day of my craving, I saw this soup from Liz and I thought I have to make it on that day or the next day. And yes, I made it on the next day.

Tomato Corn Pasta Soup

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp onion, finely chopped
  • 4 cloves garlic, crushed
  • 500ml diced plum tomatoes*
  • 3 tablespoons tomato paste blended with 2 tablespoons water
  • 1 cups corn kernels, drained
  • 1 cup carrots, diced
  • 4-6 cups vegetable broth
  • 1 cup cooked pasta (al dente), kept warm (I used macaroni)
  • 4 spring onions,sliced
  • Salt and freshly ground pepper to taste

Instructions:

  1. In a pot with medium heat, heat olive oil. Add onions and garlic, saute until fragrant.
  2. Add diced tomatoes, tomato paste blended in water and cook for 5 minutes. Add corn, carrots, vegetable broth and bring to a boil Simmer for 10 minutes.
  3. Add cooked pasta and cook for another 5 minutes.
  4. Season with salt and pepper.

Note:

If you feel that the soup is too thick, add broth and adjust the seasoning.

Since I didn’t have canned tomatoes on hand, I diced my own tomatoes. But this is not required, by all means get yourself canned tomatoes. 😉

Source recipe: Tomato Corn Pasta Soup (with Snap Peas) by My Favourite Pastime

I was supposed to try fresh egg noodles but it was not available in our local grocery store. And macaroni is the only pasta I had. I don’t have the willpower to go out to buy other kind of pasta as I really feel the need of making this soup at that exact moment. Haha!

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Anyway, the soup was really good and it really satisfied my craving! Thanks a lot for sharing this delicious soup, Liz. 🙂

Cellophane Noodle Soup with Fish and Squid Balls

I had my migraine for almost two weeks. The trigger? I don’t have any idea.

I have many triggers like cream cheese and oily foods; strong scent of perfume or not so-good strong scent; too much exposure to light; and lack of sleep. From those I have given, I think the one that triggered my migraine is lack of sleep. I sometimes sleep early (but mostly late) and wake up in the middle of the night and sometimes I stay awake for one hour to three hours. No matter how late I go to sleep, I wake up at 7:30 AM (sometimes earlier) and hard for me to sleep again. So I get migraine that lasts for one day and sometimes lasts for two weeks. It doesn’t happen all the time but when it happens? BOOM! It’s like I’ve been carrying loads of something on my head. Sometimes I can eat well and sometimes not. Thus, a soup like this is good for this migraine girl.

This cellophane noodles or Sotanghon (as we call it) stayed in the noodle storage box for months. I’ve forgotten about it because I have not checked that box for a long time. So when I saw it, I took it out from the box and put it somewhere where I can see it everyday to remember that I have to make use of it. It’s not going to expire soon but I just want to get rid of it. Days had passed and the noodles stayed at the top of the fridge, still have not made up my mind. I was actually thinking of a soup but I was not sure what soup do I want. I went to a grocery store to buy something and I saw the frozen squid balls and fish balls and grabbed one of each, planning to put them on the soup. When I came home, I decided to make a soup, unsure if it will be a success or a big failure.

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Cellophane Noodle Soup with Fish and Squid Balls

Ingredients:

  • 2 tbsp chopped onion
  • 1 tbsp chopped garlic
  • 10 fish balls + 10 squid balls
  • 2 tsp roasted chili paste
  • 55 grams cellophane noodles
  • 1 cup carrots, julienned
  • 5 cups water (plus another 2 cups for soaking the noodles)
  • Medium or hard-boiled eggs
  • Salt and pepper, to taste
  • Spring onions
  • Cooking oil

Instructions:

  1. Soak the noodles in 2 cups of water and set aside until ready to use.
  2. In a high heat, sauté garlic and onion in oil.
  3. Reduce the heat to medium, add fish and squid balls. Add roasted chili paste and water. Simmer for 15 minutes.
  4. Remove the water from the soaked noodles and add the noodles to the pan. Also, add in carrots. Simmer for 5 minutes. Add salt and pepper according to your taste.
  5. Remove from heat and garnish with spring onions and boiled eggs to serve.

This soup may not possess a very beautiful color nor has varieties of veggies but this is just my kind of soup for the day – simple and yummy! I thank the cellophane noodle that has been hiding for months. If not for that, I may not have discovered this delectable dish. 🙂 Yes, this soup was delicious! And of course, I am planning to make it again.

P.S. Sorry for the reflection of the light in the photo as this was taken at night and I cannot get a good shot without the light on the soup.

Spaghetti in Creamy Tuna and Tomato Sauce

How do deal with your cravings? If you crave for a certain food, what do you do? If you can make it, do you make it immediately or do you dine out if you can’t? How many days do you let your cravings stay in your head? If you get rid of your cravings in no time, then good for you. 😀

I’ve been craving for pasta the past few days but I have leftovers to think of and some expiry dates to consider, so I cannot let my cravings control me. When leftovers were gone, I finally had my quality time to make some Tuna Pasta. I made a Tuna and Tomato Pasta but I was not happy with the result. The flavor was great with the tuna, tomatoes and dried basil. I don’t know what went wrong but it’s not something I expected. I think dried basil overpowered the sauce. I kept the sauce and the pasta inside the fridge and spent the whole day thinking what to do with it. I knew that I can do something about it because I consider myself good at makeovers for failed/unwanted dish. 😉 But I was badly craving for this pasta that I almost lost my smile when I get to taste it. But anyways, the new dish is better, so no need to frown.

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Since I have made the pasta without the cream, I am going to share the recipe for the two sauces… just in case you’d love the Tomato & Tuna sauce only.

Spaghetti in Creamy Tuna and Tomato Sauce

Ingredients:

  • 200 grams pasta

For the tomato and tuna sauce:

  • 1 tbsp garlic, chopped
  • 2 canned tuna in water (I used 2 cans of 185 grams of tuna)
  • 3 large or 2 cups tomatoes, diced
  • 1 tsp dried basil
  • Salt to taste
  • Olive oil or butter for sautéing

For the creamy white sauce:

  • 1 tbsp garlic, chopped
  • 250 ml heavy cream
  • 4 tbsp cream cheese
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ Garlic salt
  • ¼ tsp pepper

Instructions:

  1. Cook pasta according to package directions. Set aside.
  2. For the Tuna and Tomato sauce, sauté garlic in olive oil or butter until fragrant.
  3. Add tomatoes and cook for two minutes. Add tuna with the water. Simmer for two minutes. Season with salt and dried basil. Remove from heat and set aside.
  4. For the white sauce: In another pan, sauté garlic in butter until fragrant. Add flour and stir until no lumps can be seen. Add in heavy cream, cream cheese, garlic salt and pepper. Simmer for 5 minutes in low heat.
  5. Add in the Tuna and Tomato sauce and bring to a boil.
  6. Do a taste test and adjust according to your liking.

To do the shortcut method:

  1. Cook pasta according to package directions. Set aside.
  2. Sauté 2 tbsp garlic in butter until fragrant. Add tomatoes. Cook for 2 minutes.
  3. Add flour and stir until no lumps.
  4. Add tuna, cream cheese, heavy cream, dried basil, salt, garlic salt and pepper.
  5. Simmer for 5 minutes in low heat.
  6. Add in the tuna and tomato sauce and bring to a boil.
  7. Do a taste test and adjust according to your liking.

When the sauce is fine with you, pour the sauce over the pasta and enjoy! You may also add Parmesan cheese.

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 I know it looks yummy… It was delicious!! I enjoyed this pasta very much. I hope you do, too. 🙂

Spaghetti Alfredo with Shrimp & Mixed Veggies

Few weeks ago, I found some shrimps in the freezer and frozen mixed veggies. I wanted to cook Lemon Parmesan Pasta with Shrimps and Mixed Veggies but I didn’t have lemon with me. Since I have available pasta, I ended up cooking this. I was craving for pasta at the same time, so I gave it a try.

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Spaghetti Alfredo with Shrimp and Mixed Veggies Recipe

Ingredients:

  • 200 g spaghetti pasta
  • 10 pcs medium shrimp
  • 1 cup frozen mixed veggies
  • 2 cups (500 ml) milk
  • 1 cup (250 ml) cream
  • 2 tbsp butter
  • 1 cup grated cheese (parmesan or cheddar will do)
  • ½ tsp garlic powder
  • Salt & pepper, to taste

Instructions:

1) Cook the pasta according to instructions. Drain and set aside.

2) In a skillet/pan, sauté garlic in 1 tbsp of butter until fragrant and light brown. Add frozen mixed veggies, transfer to a container and set aside.

3) In the same skillet/pan, add the remaining butter and when melted, add the shrimps.

4) When shrimps turn orange in color, add milk, cream and half of the grated cheese. Let simmer for five minutes.

5) Season with garlic powder, salt and pepper.

6) You are now ready to mix your sauce with the pasta. Serve on a plate and top with more cheese.

Note:

  • You can add more milk and cream; just adjust the garlic powder, salt and pepper according to your taste.

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I’ve enjoyed this pasta with all the sweetness of the veggies.

Related articles:
Vegan Fettuccine Alfredo (http://quicheaweek.wordpress.com)
Chicken & Broccoli with Homemade Garlic Alfredo Sauce (http://penpalsandcookingals.wordpress.com)
Rainbow Tortellini with Homemade Alfredo Sauce (http://wildrosegypsy.wordpress.com)

Heaven in my Spaghetti

Because today is my blog’s first month, I am so in the mood for blogging. I am always in the mood, by the way. It’s just that I ran out of words sometimes.

This has been waiting since last week and it slipped my mind due to some stuff I got busy with.

This is a version of my Filipino Spaghetti in which I add white sauce to it. Sometimes, I’d love to play with this recipe. There are several ways on how I put “heaven” in my Filipino Spaghetti. I don’t know if there’s any difference between serving-your-pasta-with-the-red-sauce-and-just-pour-the-white-sauce-over-it-and-mix and adding-your-red-sauce-to-the-white-sauce-while-cooking-your-white-sauce. Do I make any sense?? Hahaha! Anyway, I love to cook or mix it this way. 🙂

In the middle of cooking the white sauce, I add red sauce to it and simmer for a few more minutes. And this is how it looks with the pasta.

 

And the other one, baking my spaghetti with sauces – mix pasta with the red and white sauce, top with white sauce and more cheese.

 

And when I heat my pasta, I don’t heat it in the microwave. I do it on a skillet – sometimes, I just want to complicate things. 😀

1) In a skillet with medium heat, add 2 tbsp of butter.

2) When butter is melted, add the pasta. Add you red sauce and mix with the pasta. Wait for 5 minutes before adding the white sauce and the cheese.

3) Now, it’s done and you can transfer it to your plate.

Isn’t it obvious that I love butter so much and I love saucy pasta?

But I tell you, this is so, so GOOD!!! Some of my friends ask me on how I make my white sauce. Now, I want to share it to everyone. I know it’s easy to make white sauce and this may not be the best one… but this is how I make it. The cream cheese makes it more “oh-lala”! *hearty eyes*

Anyway, here’s my White Sauce recipe:

Ingredients:

2 tbsp butter
1 tbsp flour
1 head of garlic, finely minced
1 cup heavy cream (or all purpose cream)
1 cup milk
1 cup cheddar cheese, grated (if you have parmesan, better)
¼ tsp parsley flakes (optional)
¼ tsp garlic salt (optional)
½ cup spreadable cream cheese (optional)
Salt and pepper to taste

Instructions:

1) In a medium heat, add butter into a saucepan and wait until melted.

2) Add the garlic and wait until it turns light brown but not burnt. Add flour and mix.

3) Add heavy cream, cream cheese (if using) and milk. Stir until combined. Let simmer for 5 minutes.

4) Add cheddar cheese and mix with the sauce. If using, add parsley flakes and garlic salt.

5) Give it a taste test and add your salt and pepper.

I only have one problem with this pasta and this is the secret I am keeping for a long time… but now, it’s not anymore… Well, the thing about this is – I can’t eat more than I can manage! Hahaha! I feel so full in no time due to the white sauce, maybe. So, what I do is – eat a little then take a rest… eat a little and take a rest… and repeat! 😀

When I have left over red sauce, I sometimes mix it with the white sauce and I have a new food to serve. Who would notice that? 😀

Filipino Spaghetti

Filipino Spaghetti

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Filipino Spaghetti is our version of Italian Spaghetti, in which it requires the use of banana catsup and sugar. Our version is a sweet-style as kids like it sweet. I should say even adults. 😀 In the Philippines, birthday parties are not complete without this. We always serve this during birthdays, family gatherings and other occasions. For me, I don’t need a special occasion to cook this and let me tell you that I cook this every month. Yes, I need to eat this monthly or else, I will die. Haha! Just kidding! This is my favorite pasta, ever! And I will not trade this for any pasta in the world.

I don’t put hotdogs in my version of Filipino Spaghetti. My version is very simple but I really, really love it. People around me also love my version, that I even get requests to cook this during parties. If you’d ask me what pasta I can eat in a week, I would say THIS ONE.

Ingredients:

500g spaghetti
400g ground beef
750g spaghetti sauce (Italian Style)*
250g tomato sauce
1 cup pasta water**
250g cheddar cheese, grated
1-2 tbsp white sugar
¼ tsp salt
2 cups banana catsup
2 tbsp butter
2 tbsp garlic, minced
¼ cup onion, chopped

Instructions:

1) In a large pot, pour water in and bring to a boil. Put salt. Add spaghetti noodles and cook until tender (refer to your package for the cooking time). Drain, reserve one cup of the pasta water and set aside.

2) Using a separate pan or a pot, sauté garlic in butter until fragrant (about 1-2 minutes), add onion.

3) After the onions are cooked (about a minute), add the ground beef. Cover and let it simmer for 20 minutes, checking from time to time. The beef will produce water, so no need to add water at this time. If it dries, add a little water, enough to cook the beef.

4) After 20 minutes or when the beef is cooked, add the spaghetti sauce, tomato sauce, banana catsup, pasta water then cover and simmer for 10 minutes in a low-medium heat.

5) Add ½ cup of grated cheese. Mix.

6) Place sauce on top of the cooked noodles. Top with more cheese.

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I usually serve my pasta without bread. But since I have extras with me, I decided to make garlic bread.

For the garlic bread:

6 slices white bread
½ cup softened butter, salted
4 cloves garlic, minced
1 tsp parsley flakes

Mix and spread the butter-garlic mixture on your bread and put it in an oven toaster and toast if for 5 minutes at 250°C or until it turns light brown. Be careful not to burn the bread.

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*I prefer to use Italian Style spaghetti sauce and just add some sugar to it because I want to control its sweetness. You can omit the sugar and replace the Italian Style with the Sweet-Style sauce. (In the Philippines, we have Italian-Style, Sweet-Style and Filipino Style spaghetti sauce.)

**If you don’t want to use pasta water, you can replace it with 1 cup water with 1 tbsp cornstarch. The reason I use pasta water is that I don’t have to use cornstarch to thicken the sauce.

Now, it’s time to stop talking and eat! 🙂

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Enjoy!!