Homemade SpaghettiOs

Introduction

There’s something comforting about the familiar taste of childhood favorites, and for many of us, SpaghettiOs hold a special place in our hearts. This homemade version elevates the classic canned dish into something fresh and flavorful, perfect for both kids and adults alike. My family has fallen in love with this recipe; it’s quick to whip up on busy weeknights and brings back those nostalgic memories without the preservatives. Not only is it delicious, but it’s also customizable to suit individual tastes. If you’re looking for a fun and simple meal that satisfies, look no further!

Ingredients

• 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)
• 4 cups water
• 2 chicken bouillon cubes (or vegetable)
• 2 cups dry anellini pasta (or ditalini)
• ⅓ cup freshly grated Pecorino Romano cheese

Instructions

Sauté

1. In a large saucepan, add the olive oil and minced garlic. Heat over low heat, allowing the garlic to sizzle gently for about 3-4 minutes. This step infuses the oil with rich garlic flavor.
2. Once the garlic is fragrant, increase the heat to medium. Add the red pepper flakes, tomato paste, onion powder, and black pepper. Cook for 1-2 minutes until the tomato paste darkens slightly, enhancing its flavor.

Boil

3. Next, add the apple cider vinegar and sugar (if using), stirring to combine everything nicely. Pour in the water and add the bouillon cubes, stirring until dissolved. Bring this mixture to a boil over high heat.

Simmer

4. Once boiling, reduce the heat to medium-low. Add the dry pasta to the pot and cook for 12-16 minutes, stirring often to prevent sticking. You’ll know it’s done when the pasta is fully cooked and the sauce has thickened to your desired consistency.

Finish

5. Finally, stir in the freshly grated Pecorino Romano cheese. Taste the soup and adjust the seasonings if necessary. For an extra touch, serve with additional grated cheese on top if desired.

Nutrition Facts

• Servings: 4
• Calories per Serving: Approximately 280
• Sugar: 3g
• Sodium: 720mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 5mg

Preparation Time

• Prep Time: 2 minutes
• Cook Time: 23 minutes
• Total Time: 25 minutes

How to Serve

• Ladle the Homemade SpaghettiOs into bowls.
• Garnish with extra grated Pecorino Romano cheese.
• Serve with crusty bread or garlic bread on the side for dipping.
• Pair with a simple green salad for a complete meal.

Additional Tips

1. Pasta Choice: While anellini and ditalini are traditional, you can substitute with any small pasta shapes your family prefers.
2. Add Protein: For added nutrition, consider adding cooked ground beef, turkey, or Italian sausage to the mix.
3. Vegetable Boost: Sneak in some finely chopped spinach or carrots during the simmering step for extra vitamins.
4. Flavor Variations: Experiment with different cheeses like Parmesan or cheddar for a twist on the classic flavor.
5. Spice Level: Adjust the amount of red pepper flakes to suit your family’s taste preferences.

Recipe Variations

• Vegetarian Version: Replace the chicken bouillon with vegetable bouillon cubes and omit any meat additions.
• Creamy SpaghettiOs: Stir in a splash of heavy cream or half-and-half at the end for a creamier texture.
• Spicy Version: Add diced jalapeños or a splash of hot sauce to amp up the heat.

Serving Suggestions

• Serve as a comforting main dish during cold months.
• Pair with a light salad for a refreshing contrast.
• Great for lunch the next day; simply reheat on the stovetop or microwave.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen, though the pasta may become a bit softer upon reheating. To freeze, allow the soup to cool completely, then transfer to a freezer-safe container. It can be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ Section

1. Can I use fresh tomatoes instead of tomato paste?

• Yes, you can use fresh diced tomatoes, but you may need to adjust the cooking time to ensure they break down and create a sauce.

1. What can I substitute for Pecorino Romano cheese?

• Parmesan cheese is a great substitute for Pecorino Romano if you don’t have it on hand.

1. Can I make this gluten-free?

• Yes! Use gluten-free pasta and ensure your bouillon cubes are also gluten-free.

1. How can I thicken the sauce further?

• If you’d like a thicker sauce, simmer it longer or mix in a slurry of cornstarch and water.

1. What if I don’t have chicken bouillon cubes?

• You can use homemade chicken stock or vegetable broth as an alternative.

1. How do I make this dairy-free?

• Omit the cheese and use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.

1. Can I add more vegetables?

• Absolutely! Feel free to add any vegetables you like, such as zucchini or peas.

1. How spicy is this dish?

• The spiciness depends on the amount of red pepper flakes you use; feel free to adjust to your taste.

1. Can I use a slow cooker?

• Yes! Sauté the garlic and onions first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

1. What’s the best way to reheat leftovers?

• Reheat gently on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce.

Conclusion

Homemade SpaghettiOs are not only a nostalgic dish but also a quick and satisfying meal that can be prepared in under 30 minutes. With its rich flavors and creamy texture, this recipe brings the joy of childhood back to the dinner table, while allowing you to control the ingredients for a healthier option. Whether you’re cooking for kids or simply indulging in a comforting bowl yourself, this homemade version is sure to please. Give it a try, and enjoy a taste of nostalgia!

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