Never Learned To Cook

My two roomies said tonight that they didn't feel like eating rice. Instead they felt the need for some pasta. Initially they thought they wanted some instant mac and cheese, but the servings were too small. So we ended up at Puregold looking at the available pasta... and this is what we came up with.

Pasta a la Ulam King

400 grams penne
2 155-g cans of Ulam King spaghetti sauce
1 90-g foil pack Del Monte tomato sauce
half a bottle of UFC tamis-anghang banana ketchup
2 cloves garlic, crushed
1 medium onion, chopped
2 tbsp cooking oil
1/2 cup evaporated filled milk
salt and pepper to taste
1 100-g pack of Cheezee

1. Cook penne according to package instructions. Drain and set aside.
2. In rice cooker, or any pot, saute garlic and onion in cooking oil, but do not allow to turn brown.
3. Pour in Ulam King spaghetti sauce, tomato sauce, and ketchup and stir.
4. Add milk to dilute the sauce. Stir and break up big chunks of vienna sausage in order to make the sauce smoother.
5. Add salt and pepper to taste. When the sauce is heated through and through, remove from heat and pour on pasta.
6. Using a fork, grate Cheezee over pasta and serve while hot.

Serves 3 with leftovers.

Total cost: About P120.