Cooking with Chef Jo: My NOT Pasta Roni Angel Hair Pasta Sauce for Stores

I made my copycat version of Pasta Roni Garlic and Herb Pasta Sauce with some angel hair pasta last night to go with the succulent lamb chops with roasted asparagus for dinner. We were celebrating the final completion of laying of the foundation of the new chicken coop and feed/straw storage building. It took Mel three weeks to level and complete it. The first week was clearing the weeds for the 6'x 16' foundation. The second week was spent nursing pulled muscles in her back from zigging instead of zagging emptying the dish washer. The third week was laying all the sand and cap bricks into place level. Yes, Mel actually used a 6' level.

Anyhow I digress. As I was making the pasta sauce, I thought how easy it would be to make it in bulk in a powdered variety so I can make with other forms of pasta in short order. It would be a handy thing to have around. All the fresh stuff you'd need is water, butter, Parmesan cheese, (but I could dehydrate this too) and olive oil. It would be as easy to make as the boxed stuff without the preservatives except what was in the dehydrated milk.

I calculated how much I'd need for ten four-servings pouches like you'd get in a boxed package. When I calculated the costs, it was less than $0.50 a box. I haven't seen boxed that low in the grocery stores in about 20 years so the cost savings was fabulous also.  I'll give you the recipe for one four- serving box amount and you can multiply it by how many you'll think you'll need. I put mine in a quart canning jar and vacuum sealed it. I'll just scoop out 1/2 cup of mix for each four serving.

Jo's NOT Pasta Roni Garlic and Herb Pasta Sauce

What you'll need
3 TBS dehydrated whole milk powder*
1 1/2 chicken bouillon cubes, crushed or equivalent powder
1/2 tsp granulated garlic
1 TBS dried parsley
2 tsp dried Italian Seasoning
1 dash of white pepper
                                                             1 tsp onion powder
                                                             2 TBS dehydrated Parmesan cheese

Notes-* For my dry milk, 3 TBS of powder reconstitutes to 1 cup. My calculation reconstitutes to 1/2 cup of milk equivalent so the consistency is thicker like half and half or cream.

Putting it together

• In a lidded saucepan, place 1 3/4 cup water, 1 TBS butter and 1 TBS Olive oil
• Bring to a boil.
• Stir in 1/2 cup sauce mix.
• When dissolved, stir in 1 1/4 c of pasta of your choice.
• Boil for two minutes.
• Reduce heat to a low simmer and put the lid on the pot.
• Simmer for 10 minutes adding some more water if needed for bigger and thicker pasta. I usually use angel hair or medium egg noodles. 
• After time is up and the pasta is cooked, there will be some liquid in the pan. It will thicken as it cools.
• Let rest for 5 minutes and serve.

For service- For angel hair, linguini, or spaghetti, twirl the pasta servings into a bee hive formation.
The Parmesan cheese will continue to thicken as it cools to hold it together. You can sprinkle fresh grated Romano or Parmesan cheese on top with a pinch of fresh chopped parsley for a festive presentation. For egg noodles or rotini, scoop two scoops per serving with an ice cream scoop. Again, it will hold together as it cools or use a biscuit cutter and make rounds. Remove the forms used before service. Enjoy!

Y'all Have a blessed day!

Chef Jo