homemade spaghettiOs
Homemade spaghettios are so adorable and delicious. We simmer anellini pasta in a rich tomato broth that’s buttery, cheesy, and super smooth. Add tiny meatballs for the cutest meal!
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 tbsp unsalted butter
- 3 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 2 tsp granulated sugar
- 1 8-oz can tomato sauce
- 2 cups low-sodium chicken stock
- Kosher salt
- Freshly ground black pepper
- 8 oz (about 2 cups) anellini pasta (or other small pasta shapes)
- 1/2 cup grated parmesan
- 1/4 cup heavy cream
Instructions
- Melt butter in a large pot over medium heat. Add tomato paste and cook, stirring, until darkened in color, about 2 minutes. Add garlic powder, onion powder, paprika, and dried oregano and cook until fragrant, about 1 minute.
- Add sugar, tomato sauce, chicken stock, 2 cups water, and 3/4 teaspoon salt and black pepper. Bring a boil, reduce to a gentle simmer, and cook until flavors have melded, about 10 minutes.
- Add pasta and simmer, stirring often, until al dente, 20- 25 minutes for anellini.
- Remove from the heat and stir in parmesan and cream. Taste and add more salt or pepper, if needed. Serve hot, passing extra parmesan.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 334
- Sugar: 6.6g
- Sodium: 766mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6.9g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 2.9g
- Protein: 8.9g
- Cholesterol: 58mg
Find it online: https://www.withspice.com/blog/homemade-spaghettios/