When only comfort food will do, homemade SpaghettiOs to the rescue! This one-pot pasta dish is super simple to prepare and so satisfying.
You just need 12 ingredients (many of which you likely have on hand) and 30 minutes to turn out homemade SpaghettiOs. Follow the recipe to a tee for a Spanish-inspired take on the American classic. Or sub in apple cider vinegar for dry sherry and use whatever hard cheese you please (like Asiago or Pecorino Romano) if it’s more convenient.
I can’t tell you how homemade SpaghettiOs compare to the real thing, but I can say with confidence that this twist is delicious. Serve me up a big bowl and I’m a happy girl!
Recipe adapted from Little Spice Jar.
Homemade SpaghettiOs
Makes 3-4 servings
Ingredients
- 2 tablespoons olive oil, plus more for finish
- 3 garlic cloves, minced
- ½ teaspoon onion powder
- ¼ teaspoon dried chili flakes
- ¼ teaspoon freshly ground black pepper, plus more, to taste
- 6 tablespoons tomato paste
- 1 tablespoon dry sherry
- ¼ teaspoon sugar
- 4 cups chicken broth (see notes)
- 2 cups anellini
- ⅓ cup grated Manchego cheese, plus more for serving
- kosher salt, to taste
Instructions
- In a large pot, combine the olive oil and garlic. Cook over low heat, stirring often, until garlic is fragrant, about 3 minutes.
- Increase heat to medium. Add onion powder, chili flakes and black pepper and cook, stirring often, until fragrant, about 1 minute.
- Add tomato paste and cook, stirring occasionally, until it begins to darken, about 2 minutes.
- Add sherry and sugar and cook, stirring constantly, for 1 minute.
- Add chicken broth, stir and bring to a boil. Reduce heat to medium-low. Add anellini and simmer, stirring occasionally, until pasta is cooked and liquid reduces, 12-15 minutes.
- Remove from heat and stir in Manchego cheese. Season with salt and pepper to taste. Drizzle with olive oil and top with additional Manchego cheese.
Notes
I used 4 teaspoons Zoup! chicken bone broth concentrate mixed with 4 cups water.
