Ingredients
Scale
- 8 ounces (about 2 cups) of your favorite pasta (spaghetti, elbow macaroni, or penne work well)
- 1/2 cup ketchup (choose your preferred brand or homemade ketchup for a fresher taste)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped (optional, but adds a lovely sweetness)
- 1 garlic clove, minced (optional, for a subtle depth of flavor)
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity if needed)
- 1/4 cup grated Parmesan cheese or a sprinkle of nutritional yeast (optional, for topping)
- Fresh basil or parsley leaves for garnish (optional)
Substitution tips: If you’re out of ketchup, tomato paste mixed with a bit of sugar and vinegar can be a quick stand-in. For a dairy-free version, swap butter with olive oil and skip the cheese or use a plant-based alternative. And if you want to add some protein, leftover cooked chicken or beans can be stirred in easily.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat the butter or olive oil in a skillet over medium heat. If you’re using onion and garlic, add the chopped onion first and sauté for 3-4 minutes until translucent, then add the garlic and cook for another minute until fragrant.
- Lower the heat and stir in the ketchup. Mix well to combine with the onion and garlic, creating a smooth sauce. If the sauce feels too thick, add a splash of pasta water to loosen it.
- Add salt, pepper, and sugar (if using) to taste. The sugar helps to mellow out the acidity of the ketchup, something Mama Lou always emphasized when making this dish.
- Toss the cooked pasta into the skillet, mixing until every strand or piece is coated in the glossy, tangy sauce. If the pasta seems dry, add a little more butter or olive oil.
- Remove from heat and serve immediately. Sprinkle with Parmesan or nutritional yeast and garnish with fresh herbs if you like.
A little secret I learned from Mama Lou was to never rush the final toss. She’d gently fold the pasta and sauce together, humming softly, making sure every bite was just right. I find myself doing the same, sharing that moment of love in my kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
