Categories: Pasta

Ingredients

• 4 cups pasta
• 1 tsp kosher salt, plus more
• 3 cups water
• 12 oz. can evaporated milk
• 10 oz. can diced tomatoes and green chilies, undrained
• 1 cup shredded mozzarella
• Pepper, to taste

Directions

1. Combine the pasta, 1 tsp salt and water in a large skillet. Bring to a boil over high heat. Cook, stirring occasionally, until almost all of the water is gone and the pasta is tender.

2. Add the evaporated milk and tomatoes. Bring to a boil. Reduce heat to medium and cook until the mixture thickens, about 5 minutes. Add the cheese and cook, stirring, until the cheese is melted. Add additional salt and pepper to taste.

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