The Unorthodox Cookbook

Someday I’d like to have my own cookbook (add that to the bucket list)… But I’m certain most chef’s would cringe at my cooking habits and techniques. So for now, this will have to do…

I made my favorite pasta last night, the recipe changes each time but it always tastes phenomenal. Many thanks to my friend Mark who gave me the basics for this sauce, it has produced many a happy belly.

Also. It doesn’t have a name. I don’t think…


1 white onion

1 small can of diced tomatoes

1 small can of tomato paste

a small carton of heavy whipping cream

salt & pepper

fresh garlic

thin spaghetti

shaved parmesan


Mince the garlic and saute it on low heat in olive oil

Chop 1/2 of the onion and add to garlic, cook on medium heat until translucent

Add the diced tomatoes, cover and simmer on low until most liquid is dissolved

Add 6oz’s of the heavy whipping cream and stir continually

Add whatever portion of the tomato paste to your liking

Put about 1/4 c of shredded parm in to melt

Season to taste

Cook spaghetti until tender or al’ dente, whatever your heart desires

Serve warm over pasta with a tasty glass of red wine

Top off with some shredded parmesan

(p.s. if the sauce isn’t thick enough you can add a little flour water to thicken it)



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