But then I decided to grow up. So, I stopped eating them covered in nothing but grated cheese and made myself some tomato sauce.
It was a little healthier, but still fun, thanks to the wagon wheels.
2-3 small shallots
2-3 cloves of garlic
4-5 mushrooms (more or less based on your preference)
red pepper flakes
one large can crushed tomatoes
one large can diced tomatoes
Mince the shallots and saute in olive oil. Chop the mushrooms and add to the pot. Saute for a few minutes; add grated/minced garlic. Add black pepper, salt, oregano, basil, and red pepper flakes. Add the crushed tomatoes. Drain the diced tomatoes slightly and add to the pan. Use a small amount of chicken stock (or water) to swish out the crushed tomato can and add to the sauce, so you get every last drop! Simmer for 15-20 minutes (or longer, if you have more time). Taste for seasoning. Remove from the heat and add some cream (start with 1/4 cup and add more to taste). Creamy and delicious! Serve over wagon wheels (or pasta of your choice) with some Parmesan on top. (You could also add some mozzarella or ricotta, if you want extra creamy yumminess. Or use cream cheese in place of heavy cream. Ooh!)