Homemade Spaghettio’s

Homemade Spaghettio’s

If you have followed me for some time you must know that I love trying canned and packaged food. Spaghettio’s in the can have never been a favorite of mine, I am more of a Beef-A-Roni fan, but I know others love them. My dear friend told me that her sister eats Spaghettio’s cold, out of the can. While to me, this is extreme, I can understand the love of childhood comfort food. I decided to give Spaghettio’s a whirl by making them homemade. I am sure glad I did. This recipe was so simple and delicious. Pasta, tomato paste, butter, onions and garlic are the basic ingredients which make this delicious dish.

The pasta is easily found, which fun fact, is called Annellini Pasta. I was able to find this at my larger, loval grocery store in the International Aisle. I was also able to find it on Amazon, linked here. The full, printable recipe is below. Beyond that, I have a few notes for anyone that may need more clarification on the recipe.

Homemade Spaghettio’s

Yield: 8 to 10 Servings

Homemade Spaghettios

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A childhood favorite, made at home instead of out of a can. The beauty of this recipe is that it can be made with as much or as little seasoning and spice as you prefer. Simple ingredients, easy preparation and a delcious meal that is also affordable.

Ingredients

• 3 Cups of Anelli Pasta (or any small round pasta)
• 2 6 ounce cans of tomato paste
• 1/2 small yellow onion, minced fine
• 3 cloves of garlic, minced
• 3 cups of broth
• 2 cups of water
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• Parmesan Cheese
• *Seasonings are approximate and can be adjusted to taste
• 1 teaspoon of dried red pepper flakes
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon each of garlic and onion powder
• 1/2 teaspoon of dried parsley

Instructions

1. Add your butter and olive oil to a deep sided skillet that has a lid.
2. Let the butter melt, over medium heat.
3. Add the onions and let them cook low and slow until the soften but don't turn super brown. You may have to reduce the heat.
4. Add your garlic and sauté until fragrant, add your red pepper flake, salt, oregano, pepper, garlic and onion powder. Sauté for a minute or two.
5. Add the two cans of tomato paste, sauté for about 5 minutes. Add the 3 cups of broth and whisk the tomato paste into the broth until it is smooth, bring to a low boil.
6. Add your pasta and the 2 cups of water, bring to a low boil. Place the cover on and simmer on a low boil for approximately 20 to 30 minutes. Stir every few minutes so the pasta doesn’t settle on the bottom. *Every pasta brand and stove is different so your pasta may take longer or less time. Check the pasta after 20 minutes and see if it is soft. Boil on low until the pasta is al dente. **your sauce will be thicker as this boils, if your pasta is really underdone after 30 minutes you can add another cup of water to this and let it low boil longer. This shouldn't happen if you keep the heat on low and it is boiling gently throughout.
7. When it is al dente, take the lid off and simmer five minutes, stirring occasionally. Turn off the heat and let rest 10 minutes. Top with parmesan cheese and the dried parsley.

Seasonings Are A Suggestion

If you read the recipe card already, you will see that I include the seasonings as a suggestion. Taste as you go and adjust the seasonings to your liking. Additionally, make sure your onions and garlic are finely minced in this recipe. You want them to basically melt into the sauce. This is especially important if you are feeding kids and do not want huge chunks of garlic and onion.

Every Pasta Brand Cooks Differently

In the recipe card I include cook times. Please note that every pasta brand is different and you may need more or less time to simmer down this recipe and cook the pasta. If you keep the temperature low and keep the pot at a low boil, it should take about 30 minutes. In addition to the pasta being different, every stove cooks differently. I cook on a gas stove in Chicago and an electric stove when I am at our home in Michigan. Different stoves may take more or less time. Keep an eye on your pan, stir often. This sauce will be thicker as it cooks, but if it is getting really thick and you are concerned the pasta isn’t cooking after the 30 minutes, you can add more water and simmer longer.

Additionally, if your sauce is too thin and your pasta is al dente, take the lid off and cook a little longer so the sauce evaporates. Also remember that liquid will absorb when the pasta rests at the end of the cooking process.

Serve It With A Salad

This recipe is delicious on its own or with a great salad. I highly recommend making my Pizza Salad with this recipe. This will also be delicious with some bread and butter. You can use the leftover pasta to make my simple soup. You can find that recipe LINKED HERE.