3 (14 ounce) cans cream-style (Italian-style) spaghetti
1 (16 ounce) bottle spaghetti sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
1 (8 ounce) container sour cream
In a medium saucepan, bring cream-style pasta and spaghetti sauce to a boil. Reduce heat and cover. Simmer about 10 minutes, stirring occasionally.
Stir brown sugar and oil into the saucepan and whisk well. Stir sauce and pasta mixture again.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes on each side, or until al dente; drain and serve.
I really like this recipe, but some directions are missing (according to this same recipe on the DF"sender). I followed the directions as written and measured out the water. At first it seemed a little steep, but after steeping for a minute it seemed to be perfect.
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