This recipe got it’s name from my sister-in-love Shannon. After the first time she made it for me I was hooked! I don’t have her actual recipe but this is my version of it. When I have served it to friends it’s always gotten rave reviews.
This will make a batch that will feed 4-6 people and it only takes about 20 minutes to throw together.
Ingredients:
1 – 16 ounce box of angel hair pasta (Angel hair is my favorite for this recipe but you can use whatever pasta you like.)
3 Tablespoons of butter
1 medium to large onion, diced
4 – 6 large stalks of celery, chopped (I like a lot of celery but you can use less.)
2 Tablespoons of minced garlic (I use the stuff in a jar.)
3 – 15 ounce cans of diced tomatoes
2 Cups of tomato juice
Salt & Pepper
Add butter, onion, celery and garlic to a skillet and cook over medium heat until the onions are translucent and just starting to brown on the edges. Stir occasionally.
In a large pot, bring 4 quarts of water to a boil. Add in pasta. Angel hair pasta only needs to cook for 4-5 minutes. Drain pasta once it is cooked and put back into the pot.
Add in tomato juice, diced tomatoes and celery mixture. Mix well. Salt and pepper to taste. Top with parmesan cheese and serve.
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