It was an omg woohoo! kind of moment when I stumbled across a recipe on Pinterest for a recipe for Spaghettio’s. Like so many other kids out there, mine LOVE a can of Spaghettio’s. I’m not so much of a fan. Highly processed stuff in a can with 9000 ingredients isn’t my cup of tea. Annie’s makes an organic version, but at nearly $2 a can (yes, I know that isn’t that much money, but yeesh, it adds up when each kid could eat a can on their own on a daily basis.
So, thanks to Pennies on a Platter, I have the means to whip up a batch of homemade Spaghettio’s whenever I want.
DIY Homemade Spaghettio’s
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 adult servings, 6-8 child servings
- 8 oz ditalini pasta (or other small pasta~I did stars)
- 2 Tablespoons olive oil
- 2 cloves garlic, pressed
- Pinch of crushed red pepper flakes
- 15 oz can tomato sauce
- 1 cup water
- 1 Tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 4 Tablespoons unsalted butter, cut into pieces
- 1/4 cup milk
- 1 cup shredded cheddar cheese
Cook the pasta in a large pot of salted boiling water, to al dente.
Meanwhile, heat the olive oil in a large saute’ pan over medium heat. Add the garlic and red pepper flakes. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter. Heat, while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.
Stir the shredded cheese into the soup until melted. Drain the pasta and add to tomato sauce. Viola!
Does this taste exactly like the store bought stuff? No. Is it a tasty kid pleaser? Yes.