If you have ever longed for a nostalgic, comforting meal straight from your childhood but with a fresh, homemade twist, you are going to love this Homemade SpaghettiOs Recipe. It’s a delightful, simple dish packed with rich tomato flavors, the perfect hint of tangy vinegar, and a creamy finish from Pecorino Romano cheese. This recipe brings all the joy of classic canned SpaghettiOs but made with love and wholesome ingredients in your own kitchen. You’ll find making this from scratch incredibly satisfying and surprisingly easy, turning a chilly evening into a cozy celebration of flavors.
Ingredients You’ll Need
The beauty of this Homemade SpaghettiOs Recipe is in its simplicity. Each ingredient plays a vital role, from building the rich tomato base to creating the perfect tender pasta texture and adding that final cheesy goodness. Here’s what you’ll gather to bring this dish to life:
- Olive oil: Adds a smooth, fruity base for sautéing the garlic and tomato paste.
- Garlic: Infuses the sauce with warm, aromatic depth.
- Red pepper flakes (optional): Provides just a subtle kick, balancing the sweetness.
- Tomato paste: Gives the dish its vibrant red color and concentrated tomato flavor.
- Onion powder: Enhances savory notes without overpowering the sauce.
- Black pepper: Adds mild heat and complexity.
- Apple cider vinegar: Brings a tangy brightness that wakes up the entire sauce.
- Sugar (optional): Balances the acidity of the tomatoes for a smooth finish.
- Water: The cooking medium, crucial for softening the pasta while melding flavors.
- Chicken bouillon cubes (or vegetable): Boost the savory flavor base, making the sauce rich and comforting.
- Dry anellini pasta (or ditalini): The signature small ring shape that holds the sauce perfectly.
- Pecorino Romano cheese: Adds saltiness and creamy texture upon mixing in at the end.
How to Make Homemade SpaghettiOs Recipe
Step 1: Sauté Your Aromatics
Begin by heating olive oil gently in a large saucepan over low heat. Add the minced garlic and let it soften and breathe out its gorgeous aroma for about 3 to 4 minutes. As the garlic begins to sizzle, crank the heat to medium and stir in the red pepper flakes if you’re using them, tomato paste, onion powder, and black pepper. Cook everything together for 1 to 2 minutes until the tomato paste deepens in color and becomes fragrant. This step is where the sauce’s base really builds its rich flavor.
Step 2: Boil the Sauce
Now, pour in the apple cider vinegar and sprinkle in sugar if you want a touch of sweetness to round out the tang. Stir everything well, then add your water and the chicken or vegetable bouillon cubes. Bring this mixture up to a rolling boil over high heat, letting the savory-infused liquid bubble with anticipation for what’s next.
Step 3: Simmer with Pasta
Once boiling, reduce the heat to medium-low and gently stir in the dry anellini pasta. This part is crucial since these tiny pasta rings need to cook evenly and absorb the sauce without sticking together. Let them simmer for 12 to 16 minutes, stirring frequently, until the pasta is tender yet holds just the right amount of bite, and the sauce thickens up nicely around them.
Step 4: Finish with Cheese
Turn off the heat and stir in the freshly grated Pecorino Romano cheese. This cheese adds a wonderful salty creaminess that elevates your Homemade SpaghettiOs Recipe from simple to sublime. Taste and adjust seasoning if needed before serving. The cheese melts into the sauce, creating that comforting, luscious texture you want with every spoonful.
How to Serve Homemade SpaghettiOs Recipe
Garnishes
While this dish shines on its own, you can take it up a notch by garnishing with extra Pecorino Romano cheese for a final cheesy flourish. Freshly chopped basil or parsley also add a pop of color and freshness, balancing the richness beautifully. If you enjoy a bit of crunch, a sprinkle of toasted breadcrumbs makes a surprisingly delightful topping.
Side Dishes
Pair your Homemade SpaghettiOs Recipe with simple sides that complement without overpowering. A crisp green salad with lemon vinaigrette brings a refreshing contrast, while garlic bread or a warm baguette invites you to soak up every bit of the luscious sauce. Steamed or roasted veggies, such as broccoli or green beans, also work well to round out the meal.
Creative Ways to Present
For a fun twist, serve your spaghettiOs in individual mini casserole dishes and top each with a sprinkle of cheese and a fresh herb sprig. If you want to impress the kids or keep things playful, try adding a swirl of cream or a dollop of pesto on top. You can also use colorful bowls or place it alongside crispy bacon bits for an indulgent variation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Homemade SpaghettiOs Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a perfect quick meal for busy days when you need a comforting dish in a pinch.
Freezing
This recipe can be frozen but with a bit of caution. Since the pasta might change texture when frozen, it’s best to freeze the sauce separately if possible, then cook fresh pasta when reheating. If you freeze the whole dish, use a freezer-safe container and consume within one month for best flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may want to add a splash of water or broth to loosen the sauce as it warms. Avoid overheating to preserve the pasta’s texture and the cheese’s creamy goodness. The microwave works too, but use medium heat and stir halfway through.
FAQs
Can I use a different type of pasta for this recipe?
Yes! While anellini or ditalini pasta is traditional and perfect because of its small size and shape, you can substitute with other small pasta shapes like mini elbow macaroni or orzo. Just adjust cooking times accordingly.
Is this recipe suitable for vegetarians?
Absolutely! Simply swap out the chicken bouillon cubes for vegetable bouillon cubes, and you’ll have a fully vegetarian-friendly Homemade SpaghettiOs Recipe without compromising flavor.
Can I make this recipe dairy-free?
Yes! Just omit the Pecorino Romano cheese or use a dairy-free cheese substitute. The tomato-based sauce will still be deliciously comforting and flavorful.
Why is apple cider vinegar added to the sauce?
The apple cider vinegar adds a subtle tang and brightness that balances the richness of the tomato paste and cheese, helping to elevate the flavors from simple to memorable.
How long can I store leftovers in the fridge?
You can keep leftovers refrigerated in an airtight container for up to three days. Make sure to reheat them thoroughly before eating for the best taste and safety.
Final Thoughts
This Homemade SpaghettiOs Recipe is a heartwarming, delicious blast from the past with a grown-up twist. It’s perfect for cozy nights when you want something easy but satisfying, and it’s sure to become a beloved staple in your family’s recipe box. Give it a try, and you’ll see how homemade comfort food can taste even better than store-bought favorites!
Print
Homemade SpaghettiOs Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This homemade SpaghettiOs recipe offers a comforting and nostalgic twist on the classic canned pasta. Made from scratch using simple pantry ingredients like olive oil, tomato paste, garlic, and anellini pasta, it delivers a rich and flavorful tomato sauce with a creamy finish from Pecorino Romano cheese. Perfect for a quick and satisfying meal, this dish can be prepared on the stovetop in under 30 minutes.
Ingredients
Sauce and Seasoning
- 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)
- 2 chicken bouillon cubes (or vegetable bouillon cubes)
- â…“ cup freshly grated Pecorino Romano cheese
Pasta
- 4 cups water
- 2 cups dry anellini pasta (or ditalini pasta)
Instructions
- Sauté Garlic and Tomato Paste: In a large saucepan, heat olive oil over low heat. Add minced garlic and cook gently until it begins to sizzle and become fragrant, about 3-4 minutes. Increase the heat to medium and add red pepper flakes, tomato paste, onion powder, and black pepper. Stir continuously and cook for 1-2 minutes until the tomato paste darkens, developing deeper flavor.
- Add Vinegar, Sugar, and Broth: Stir in apple cider vinegar and sugar to balance acidity and sweetness. Pour in the water and add the chicken or vegetable bouillon cubes. Stir to dissolve and bring the mixture to a rolling boil over high heat.
- Cook Pasta: Once boiling, reduce the heat to medium-low to maintain a simmer. Add the anellini pasta directly into the saucepan. Cook uncovered for 12-16 minutes, frequently stirring to prevent sticking, until the pasta is tender and the sauce thickens to a saucy consistency.
- Finish with Cheese and Season: Remove the saucepan from heat and immediately stir in the freshly grated Pecorino Romano cheese to enrich the sauce with creamy, salty flavor. Taste and adjust seasonings as needed. Serve warm with extra grated cheese on top if desired.
Notes
- Red pepper flakes are optional and add a slight heat if desired.
- You can substitute the anellini pasta with ditalini or other small pasta shapes similar in size.
- Vegetable bouillon can be used instead of chicken bouillon for a vegetarian-friendly version.
- Adjust pasta cooking time based on package instructions if needed.
- For a richer sauce, add a small amount of butter when stirring in the cheese.
- Serve immediately to enjoy the creamy texture and fresh flavors.
