Spaghetti

What child doesn't love a great dish of classic spaghetti? When Doodle went Gluten Free, we were afraid she wouldn't be able to enjoy her favorite dish. Thankfully, our local grocery store carries several varieties of gluten free pasta. We were initially surprised at how close to regular pasta this tasted - what a wonderful surprise. It's easy to over-cook the pasta and have a mushy mess on your hands, so watch the pasta carefully in order to avoid a soggy pasta dish.

As for the pasta sauce for spaghetti - many a mom here in the Midwest reach for a jar on the grocery store shelf. I find these renditions of spaghetti sauce blase and boring. I find it equally as easy to stir up a sauce from scratch. It takes a total of 10 minutes and produces a rich sauce which arguably is better than any restaurant you will find here in town.

Basic Spaghetti

1 lb Ground Italian Sausage (or Hamburger)
2 Cloves Garlic, diced
1 Small Onion, diced
2 16 Oz Cans Diced Tomatoes
1 8 Oz Can Tomato Paste
1 Tbsp Oregano
1 Tbsp Basil
Salt & Pepper to taste
Tinkyada Gluten Free Pasta


1. Cook pasta according to package directions.
2. In a large sauce pan, brown the Italian Sausage or Hamburger until cooked thoroughly.
3. Add Onion and Garlic and cook until onion is translucent.
4. Add in tomatoes, tomato paste, and seasonings to sauce. Simmer for 5 minutes and serve over pasta.


I usually save the leftovers of the spaghetti for Doodle to take to school for lunch. I've arranged with the school cafeteria for her to be able to heat up her lunch every day - so any leftovers are frozen and saved for another day. Makes planning school lunch so much easier!