Hello and welcome to the second installment of Cooking with Gail: the series that is all about me making a meal from whatever I can find in my house. This week, I was very busy making the scene and had no time to grocery shop. So, Friday evening found me at home, famished and looking through my pantry for foods I could combine into some kind of tasty meal without having run out to the store or resort to ordering in.
Fortunately, I had a new jar of La Famiglia DelGrosso pasta sauce, specifically Aunt Cindy’s Roasted Garlic Gala (check out their awesome website and you can see that each sauce variety is named for a family member, cute)! When you open the jar of this sauce and have a little taste, it tastes like a fresh tomato sauce with a bunch of good stuff in it, which is what I like. I really do not care for those brands of jarred sauces that have so much corn syrup in them that they taste like candy (makes a face). No, thank you. Here are the ingredients in this fine sauce: Imported Whole Italian Plum Tomatoes, Crushed Tomatoes, Imported Olive Oil, Fresh Onions, Roasted Garlic, Sea Salt, Basil, Natural Garlic Flavoring, Black Pepper and Parsley. No sugar added! And you can even see the little chunks of garlic right through the jar! It is like sauce you would make in your home if you were not lazy, like me.
Of course I had some spaghetti pasta at the ready, but needed cheese to top the dish, and I was out of the cheese I normally would add to pasta. What to do? Well, as luck would have it, I also had in the fridge a newly acquired package of Emmi Gruyere Cheese.
You might recall that I wrote about Emmi Cheese Fondue a while back, which is when I became a fan. Gruyere cheese is really a kind of Swiss cheese, which one does not normally associate with red sauce pasta dishes. But since Gruyere is also hard cheese with properties similar to Parmesan, I figured it would grate up well, and I was right. The slightly salty, nutty flavor also went really well with garlic in the sauce, and it melted nicely on top of the hot pasta. Very delicious! Here is a photo of the finished dish.
I’m not suggesting that everybody is going to get behind putting Gruyere cheese on their pasta, but I would encourage you to step outside the box and get a little bit creative when you are trying to make dinner with what you have on hand. Emmi Cheese is a great product which paired harmoniously with the DelGrosso sauce in this case. I recommended both products be kept on hand in your pantry or fridge for all culinary emergencies, or just for everyday use!