Spaghetti Diablo

This simple, simply delicious pasta/cheese/sauce recipe is adapted from one that was featured in a “National Recovery Act” cookbook, circa 1933, Colorado. Billie made it her own.

12 oz spaghetti, egg preferred, broken in half, prepared during sauce preparation

40 oz (5 c) tomato juice

5 oz sharp/extra sharp cheddar, coarsely shredded

2 oz Romano cheese, coarsely shredded

2 cloves fresh garlic, pressed

1 onion, large, diced

1/3 c Hacienda Maize Diablo Jammin’ Jelly

1 TBSP salt

1 tsp cooking oil + more for sauteeing

Warm a large saucepan over low-medium flame. Coat with oil. Add onions and cook until translucent. Add garlic and saute another minute or so.

Add  5 c. tomato juice and 1/3 c.  Jammin’ Jelly. Boil, then simmer about ½ hour, until the sauce starts to thicken.

Meanwhile, cook halved spaghetti in water to which 1 TBSP of salt and 1 tsp oil is added. Prepare per package directions. Drain immediately and return to pot.

Add the cheeses to the spaghetti, stir and cover. This is the main secret to this spaghetti dish.

After 5 minutes, add the sauce and stir. Replace the lid. Let stand for 15 minutes. Stir, serve and…

¡ Savor !

Adapted from “Grandma Sadie’s Spaghetti,” Gary Johnson, Denver CO, National Recovery Act Cookbook 1933. Grandma Sadie was from Italy.