Inspired by a childhood favorite from Piazza Tomasso in Montreal
Prep time: 5 minutes
Cooking time: enough time to boil a large pot of water + 8 minutes to cook the pasta
¾ -1 box spaghetti (I use multi-grain even though my childhood version called for regular spaghetti)
1 can (19oz/540ml) red kidney beans, drained
3-4 cups chunky meat sauce (I use Grandma Hazel’s because it tastes very similar)
½ - 1 tsp red chili pepper flakes
1 oz/30 g freshly grated parmesan cheese
1. In a medium pot over medium high heat, combine the meat sauce, kidney beans and chili pepper flakes. Stir occasionally, to heat. It should be hot when the pasta is al dente.
2. In the meantime, boil pasta in water with 1 tbsp salt. It should be al dente (about 7-8 minutes). Drain and place in a serving bowl, spoon the sauce on top and toss well.
Serve with grated parmesan cheese and a salad of romaine hearts and a hearty vinaigrette.