Description
A comforting and delicious homemade version of the classic SpaghettiOs, this recipe combines rich tomato flavors with tender pasta and a sprinkle of Pecorino Romano cheese. Quick and easy to make, it’s a perfect dish for kids and adults alike!
Ingredients
Scale
- 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: In a large saucepan, add olive oil and garlic. Heat over low heat. When the garlic starts to sizzle (about 3-4 minutes), increase to medium heat. Add red pepper flakes, tomato paste, onion powder, and black pepper. Cook for 1-2 minutes until the tomato paste darkens.
- Boil: Add apple cider vinegar and sugar, stirring to combine. Pour in water and bouillon cubes, then bring to a boil over high heat.
- Simmer: Once boiling, reduce heat to medium-low. Add pasta and cook for 12-16 minutes, stirring often, until pasta is fully cooked and the sauce thickens.
- Finish: Stir in Pecorino Romano cheese. Taste and adjust seasonings if needed. Serve with extra grated cheese on top if desired.
Notes
- You can adjust the seasoning according to your taste.
- Feel free to use vegetable bouillon for a vegetarian option.
- Prep Time: 2 minutes
- Cook Time: 23minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg