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

Scale

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)
⅓ cup freshly grated Pecorino Romano cheese

Pasta

4 cups water
2 cups dry anellini pasta (or ditalini pasta)

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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.