Description
This Homemade SpaghettiOs recipe offers a comforting, nostalgic twist on the classic canned pasta, made from scratch with simple pantry ingredients. The dish features tender anellini pasta simmered in a savory tomato sauce enriched with garlic, red pepper flakes, and a touch of Pecorino Romano cheese, bringing rich, homemade flavor to a quick and easy meal perfect for families.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- 7 tablespoons tomato paste
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sugar (optional)
- 4 cups water
- 2 chicken bouillon cubes (or vegetable bouillon cubes)
Pasta and Cheese
- 2 cups dry anellini pasta (or ditalini pasta)
- â…“ cup freshly grated Pecorino Romano cheese
Instructions
- Sauté the aromatics: In a large saucepan, heat 2 tablespoons of olive oil over low heat. Add the minced garlic and cook gently until it starts to sizzle, about 3-4 minutes. Then increase the heat to medium and add the pinch of red pepper flakes, tomato paste, onion powder, and black pepper. Stir and cook for 1-2 minutes until the tomato paste darkens and deepens in color, intensifying the flavor.
- Add liquids and bring to boil: Stir in the apple cider vinegar and optional sugar until combined. Pour in 4 cups of water and add 2 chicken or vegetable bouillon cubes. Increase the heat to high and bring the mixture to a rolling boil.
- Simmer and cook pasta: Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Add 2 cups of dry anellini pasta to the saucepan. Cook uncovered for 12-16 minutes, stirring frequently to prevent sticking, until the pasta is tender and the sauce thickens to a rich, cohesive texture.
- Finish with cheese and seasoning: Remove the pan from heat and stir in â…“ cup of freshly grated Pecorino Romano cheese until melted and incorporated. Taste the sauce and adjust seasonings as needed, then serve hot. Optionally, garnish with additional grated Pecorino Romano cheese on top for extra flavor.
Notes
- For a vegetarian version, use vegetable bouillon cubes instead of chicken bouillon.
- Red pepper flakes are optional but add a subtle heat that complements the tomato flavors.
- Stir often while cooking pasta to prevent it from sticking to the bottom of the pan.
- Adjust cooking time depending on your pasta brand; test for al dente texture before finishing.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water or broth to loosen the sauce.
