Spaghetti in Creamy Tomato Cheese Sauce

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, heat 1 tablespoon of canola oil in a large skillet over medium heat.

3. 3

   Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until the onion is soft and translucent.

4. 4

   Pour in the canned crushed tomatoes and stir well. Let the mixture simmer for 5 minutes, allowing the flavors to meld.

5. 5

   Lower the heat and add the low-fat milk to the tomato mixture, stirring continuously.

6. 6

   Gradually add the grated cheddar cheese, stirring until the cheese is fully melted and the sauce is creamy.

7. 7

   Season the sauce with salt, pepper, and a pinch of chili flakes to taste.

8. 8

   Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the creamy tomato cheese sauce.

9. 9

   Serve hot, garnished with extra chili flakes or cheese if desired.