Make Homemade Spaghettios with butter, garlic, tomato sauce, anelli pasta, and parmesan cheese—comfort food done right in 30 minutes!
You know those days when you just need a hug—but from food? That’s what Spaghettios were for me growing up. I can still remember the clink of the spoon against the bowl and that sweet, tangy sauce that somehow made everything right in the world. Fast forward to adulthood, and I thought, “I’ve got to bring this back.”
So, one weekend, I decided to recreate my childhood comfort in a grown-up way. Spoiler alert: The first attempt wasn’t exactly… edible. (Picture mushy pasta and a sauce that was more water than flavor.) But I’m nothing if not determined, and after a few tweaks—and a kitchen that smelled like garlic heaven—I finally nailed it. This recipe? It’s like opening a time capsule, but with better ingredients and way more flavor. Honestly, it makes me want to call my mom just to tell her I got it right.
Why You’ll Love This Homemade Spaghettios Recipe?
- It’s Fast and Foolproof: Even if you’ve got zero cooking skills, you cannot mess this up. Trust me, I’ve tested that theory.
- Pure Nostalgia: One bite, and you’ll be transported back to your lunchbox days (but with a flavor upgrade).
- Customizable for Everyone: Want it cheesier, creamier, or with a little kick? It’s all up to you, chef!
Ingredient Notes:
Let’s chat ingredients, shall we? These are the MVPs that make this dish a star:
- Butter: Start with salted butter for that creamy richness we all love. If you only have unsalted, no stress—just add an extra pinch of salt.
- Garlic: Fresh garlic is the hero here. I once tried it with pre-minced garlic, and let’s just say… never again.
- Tomato Sauce: Don’t skimp on quality. A good canned tomato sauce makes all the difference.
- Half and Half: This gives the sauce its velvety texture. No half and half? Try milk or even cream if you’re feeling indulgent.
- Anelli Pasta: The iconic O-shaped pasta! Can’t find it? Elbows or ditalini will work, but let’s be real—those little rings are everything.
- Parmesan Cheese: Freshly grated, please. The pre-grated stuff just doesn’t melt the same way.
Pro Tip: If you’re in a rush (or just hangry), measure everything out beforehand. It’s a lifesaver when you’re stirring like a maniac to keep the sauce from sticking.
How To Make Homemade Spaghettios?
Making Homemade Spaghettios is easier than finding the remote when it’s lost in the couch cushions. Here’s how:
- Butter It Up: Melt butter in a Dutch oven over medium heat. Once it’s all golden and melty, toss in the garlic. Let it cook for about 30 seconds—just enough to make your kitchen smell incredible. Seriously, if you’re not already hungry, you will be now.
- Mix the Sauce: Add the water, tomato sauce, half and half, sugar, and salt. Give it a stir. Right now, it’s like a tomato-y soup base, but trust the process—it’s about to get magical.
- Pasta Time: Stir in your pasta and crank up the heat until it starts boiling. This is where you really need to pay attention. Stir, stir, stir—it keeps the pasta from sticking and helps it soak up all that saucy goodness.
- Simmer and Wait: Turn the heat down to low and keep stirring. Yes, it’s a little repetitive, but it’s also kind of therapeutic, you know? In 15-20 minutes, the sauce will thicken, and the pasta will be perfectly tender.
- Cheese Explosion: Finally, stir in your parmesan. Watch it melt into the sauce, turning everything into a creamy, cheesy masterpiece. Taste it—add a pinch of salt if needed—and serve it up hot.
Storage Options:
If you actually have leftovers (seriously, how?), here’s what to do:
Want To Save This Recipe?
- Refrigerator: Pop it into an airtight container, and it’ll keep for up to three days. Pro tip: Add a splash of milk or water when reheating to keep it creamy.
- Freezer: Portion it into freezer bags and freeze for up to two months. When you’re ready to eat, thaw it overnight in the fridge, then reheat gently on the stove.
Variations and Substitutions:
Feel like experimenting? Here are some fun ideas:
- Go Gluten-Free: Use your favorite gluten-free pasta. The sauce doesn’t care—it’ll still taste amazing.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
- Add Veggies: Stir in peas, carrots, or even diced zucchini for some extra texture.
- Extra Cheese, Please: Double the parmesan or sprinkle mozzarella on top for an ultra-cheesy vibe.
What to Serve with Homemade Spaghettios?
Because carbs deserve company:
- Garlic Bread: Obviously. What’s better than soaking up sauce with buttery bread?
- Green Salad: Something fresh and crisp to balance the richness.
- Roasted Veggies: Broccoli, zucchini, or even asparagus make great sides.
- Grilled Cheese: Double comfort food, anyone?
Frequently Asked Questions:
Can I use another pasta shape?
Totally! While those little O’s are iconic, elbow macaroni or ditalini work just as well.
How do I make this dairy-free?
Swap the butter for vegan butter, use almond milk instead of half and half, and go for a plant-based parmesan alternative.
What if my sauce is too thick?
Easy fix! Just stir in a splash of water or milk until it’s the consistency you like.
So, are you ready to dive into a bowl of homemade happiness? Whether you’re recreating a childhood memory or just need a quick comfort meal, this recipe’s got you covered. Let me know how yours turns out—did you stick to the classic, or try a fun twist? Either way, I know it’ll be delicious. Can’t wait to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Spaghettios
Ingredients
- 4 tablespoons salted butter
- 2 cloves garlic minced
- 3 ½ cups water
- 8 ounces canned tomato sauce
- ½ cup half and half
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 8 ounces anelli pasta approximately ½ box
- ¼ cup freshly grated parmesan cheese
Instructions
Melt the Butter:
- In a large Dutch oven or heavy-bottomed pot, melt the salted butter over medium heat. Once melted, add the minced garlic and sauté for approximately 30 seconds until aromatic.
Prepare the Sauce Base:
- Stir in the water, tomato sauce, half and half, sugar, and salt. Mix until well combined. Allow the mixture to heat through, but avoid boiling at this stage.
Cook the Pasta:
- Add the anelli pasta to the pot, ensuring it is fully submerged in the sauce. Increase the heat to bring the mixture to a boil, stirring continuously to prevent the pasta from sticking to the bottom of the pot.
Simmer and Thicken:
- Reduce the heat to a simmer and continue stirring frequently. Allow the pasta to cook for 15-20 minutes or until tender, during which the sauce will gradually thicken and reduce. Do not cover the pot during this step.
Incorporate the Parmesan:
- Once the pasta is cooked and the sauce has reached a creamy consistency, stir in the freshly grated parmesan cheese. Mix thoroughly until the cheese is fully melted and integrated into the sauce.
Serve Immediately:
- Ladle the Spaghettios into bowls and serve warm. Enjoy as-is or pair with your favorite sides for a complete meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
