The Pickled Heron‘s Owner/Chef Todd Braley: My great-grandma’s spaghetti was a staple in our house. Now mind you, my family on that side is from Czechoslovakia and Scotland, so pasta is not their strongest [suit]. But this is, to this day, one of my favorite meals.
The leftovers are best reheated by frying in a little butter. Even better is browning some Hickory Farms Summer Sausage in the butter first and then adding the leftover pasta. Around Christmas, we always had one of those Yard-O-Beef’s around or each of us boys would get the shorter sausages in our stockings.
Enjoy my Great-Grandma’s Spaghetti!
The Pickled Heron’s Todd’s Great-Grandma’s Spaghetti
Servings: approximately 6
- 1 pound spaghetti
- 1 can plum tomatoes, poured into a bowl and diced with two table steak knives
- 1 pound cheddar cheese, grated, Kraft sharp yellow is preferred
- Cook the spaghetti, drain and return to the same pot.
- Add tomatoes with all their liquid, and mix well.
- Add the cheese in several batches, mixing well.
- Serve with fresh Italian bread (with the sesame seeds) and cold butter. Enjoy!