I hope that this isn’t the first day you read my blog. If you haven’t read here before, look at this exotic recipe. Or this healthy one. Or this high end restaurant review. Get impressed, get inspired, and see how very cool and knowledgeable I really am.
If you have read here and I have already impressed you, you can stay. Because while this recipe might be delicious, it ain’t cool. Or inventive. Or even remotely healthy.
It’s my family’s dirty little secret. It’s so quick to make that my mom could whip it up after we got off a 14 hour flight back from Japan. It’s so easy to make that my dad could make it while wearing a handless headset and watching Seinfeld as he cooked. It’s so delicious that every single person I have ever made it for has swooned and asked for the recipe.
Literally – every single person. Of course we never told them the secret.
The dirty, shameful, trashy secret.
The World’s EasiestCreamy Pasta Sauce
1 lb. cooked pasta
4 cans condensed tomato soup
1 quart heavy cream
2. Add enough cream to turn the sauce a pale pink. Taste as you go, because you want the soup to taste very rich but still a little bright and tomatoey. I like about 2/3 of the quart in the sauce. You can always add more if necessary, so go slowly.
So, yeah…this is pasta sauced with condensed soup. Made with heavy cream. No garlic, no wine, no butter, no aromatics. Just soup, cream, and pasta. It’s absolutely perfect. Creamy, gently acidic, reminiscent of tomato soup but so much thicker and richer. The pasta absorbs the rich sauce and the result is umami and much more complex than it would seem. This is fantastic with sweet and salty onion and garlic bread. It’s great with some Diet Coke over crushed ice. And it’s what I always want when I want a taste of home.
Sorry if this is the first post of mine that you have ever read. I promise to be back tomorrow with something sophisticated and “foodie.”
In the meantime, go get that can of soup out of the pantry and start making dinner.