Homemade Spaghettios
Recreate the nostalgic taste of Spaghettios with this simple, one-pot recipe. Made with anelli pasta, rich tomato sauce, creamy half and half, and freshly grated parmesan cheese, it’s a quick and flavorful comfort food classic ready in 30 minutes.
4 Servings
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
To make this recipe gluten-free, substitute the anelli pasta with a gluten-free alternative, such as gluten-free ditalini or small elbow pasta. Ensure the tomato sauce and other ingredients are certified gluten-free to avoid any potential cross-contamination.