1 (4 ounce) package instant Italian-style pasta
2 (10 ounce) cans crushed tomatoes
1 (10.75 ounce) can chopped fresh spinach
1 (15.25 ounce) can milk
1/3 cup cold water
1 (14.5 ounce) can sweetened condensed milk
1/4 cup white sugar
3 tablespoons cognac
3 tablespoons white sugar
1 (5.25 ounce) can frozen concentrated fruit cocktail
1/2 cup water
Bring a large pot of lightly salted water to a boil. Cook pasta until tender, about 15 minutes. Drain if necessary. To make sauce: combine pasta, sliced tomatoes with fresh spinach, and milk in a medium saucepan over medium-low heat. Heat, stirring, until paste thickens and is almost watery. Remove from heat.
In a small bowl, beat together 3 tablespoons sugar, cognac, 2 tablespoons water, and water until light and fluffy. Stir in tomato paste and crushed Oregano. Pour into a sealable plastic bag and toss with pasta. Pour into saucepan and cook for 20 minutes.
Gradually stir in fruit cocktail and water, and cook until mixture thickens. Remove from heat and cool. Pour over cold pasta and enjoy.