Happy New Year! 2021 is here and in case you haven’t noticed, the blog got a nice facelift! I’ve been wanting to freshen it up for some time and am so happy to kick off the new year with a new look!
My husband loves Spaghettios. He loved them as a kid and still enjoys them as an adult every so often. I hadn’t had them since I was a kid and recently took a bite to see if they took me back. Well, all I could taste was a lot of added ingredients like high fructose corn syrup. No thank you, I will make my own!
Making your own Spaghettios is actually pretty simple. The key is for them to be more soupy than thick like regular pasta and sauce. When I first made them, they were more soupy, but kind of thickened towards the end as the noodles absorbed the sauce. So I recommend serving these hot and not letting them sit for too long on a hot stove. You can also make extra of the sauce if you want them to be even soupier.
If you want to be authentic, you obviously need the circle shaped pasta. I bought mine on Amazon (affiliate link). I couldn’t find it at my local grocery chains. It’s a bit pricey and the price seems to fluctuate quite a bit. So check your stores and if you can’t find this shape, you can order online or you can use any other type of smaller pasta shape like ditalini or alphabet pasta would be fun for kids!
Spaghettios are not super tomato-y so for the cooking liquid and sauce, I use a bit of tomato paste, but also chicken broth (or vegetable broth) and the pasta will cook all in one pot. The starch from the pasta will help thicken the sauce. I also stir in a tablespoon or two of whole milk or half and half which helps give these that slight creamy texture. Some garlic powder and salt for seasoning and that’s all you need!
This is a very basic recipe. Feel free to spice it up with extra seasonings, more tomato paste, red wine, cheese, meat, that’s the beauty of making these at home!
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1/3 cup tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 ounces circular pasta or small tube pasta (like ditalini)
- 1-2 tablespoons whole milk (or half and half)
- Add the broth to a pot over medium heat. Stir in the tomato paste, garlic powder, and salt. Bring to a simmer.
- Stir in the pasta. Let the pasta cook for about 10-15 minutes or until tender, stirring every 4-5 minutes to keep the pasta from sticking to the bottom of the pot.
- Once cooked, stir in the milk. Season with more salt if desired. Serve alone or with parmesan cheese on top.
Amount Per Serving: Calories: 244Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 352mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 13g