With nostalgic flavor, an easy method, and nutrient-loaded goodness, this easy Spaghettios recipe is a yummy family dinner. Plus, it’s rich in plant-based protein!
I love making easy pasta dishes that are also packed with nutrients, like my Pasta in Broth and my Chicken and Stars Soup. But this one? It’s just so fun because it has the O-shaped pasta my kids get a kick out of and it’s nostalgic for me.
This recipe comes together in less than 30 minutes, has three veggies right in the mix, and is an easy family dinner that we parents will like as much as the kids.
The main trick to making Spaghettios at home is getting the right pasta, which are either called ring pasta or anelli (which is a Sicilian shape) and then layering flavors as you cook the sauce.
Why This Recipe Works
With a rich tomato base and an easy cooking technique, this super simple recipe has nostalgic flavor without relying on added salt and sugar for the deliciousness.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Spaghettios recipe so you know what to pick up from the store or have ready.
- Anelli (ring) pasta: Look for this pasta shape in the pasta aisle of your supermarket. If you can’t find it, check online options for ring pasta or anelli pasta.
- Unsalted butter: I prefer to start with butter to layer in richness to the recipe right from the start.
- Garlic cloves: I grate garlic into the butter so the pieces are undetectable, but the flavor is there at the base of the sauce.
- Onion: I usually do this recipe with yellow or white onion, then peel and grate it. It’s a great way to add flavor.
- Tomato paste: Adding tomato paste to the sauce deepens the tomato flavor to get it closer to how Spaghettios taste from the can.
- Tomato puree: We use tomato puree here so the flavor is straight tomatoes, which works really well in the mix with the onion and garlic.
- Sugar and salt: These are optional to taste. Classic Spaghettios do have added sugar, so you can decide if you want to add it after you taste it.
Step-by-Step Instructions
Here’s a preview of how to make this Spaghettios Recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Cook the grated garlic and onion in butter.
Step 2. Add the tomato paste and stir to cook through.
Step 3. Add the tomato puree, sugar, and salt, and bring to a simmer. Simmer on low to deepen the flavors of the sauce.
Step 4. Add cooked pasta, remaining butter, and some reserved pasta cooking water as needed. Stir and serve warm.
Frequently Asked Questions
Yes! You can make a batch and store it in the fridge for 3–4 days. Add a splash of water or broth when reheating to loosen the sauce.
For babies under 1, omit the salt and cut or mash pasta into smaller pieces, if needed. For toddlers, serve warm in a bowl with a spoon or fork—they’ll love the fun pasta shapes.
This recipe is made with small pasta (like rings) and a simple tomato sauce. It’s a more nutritious version of the canned favorite, with less sugar and salt.
How to Store
Store leftover Spaghettios in an airtight container in the refrigerator. To warm, add a little water or broth and heat in 30 second increments in the microwave.
Best Tips for Success
- Round pasta, especially the Sicilian anelli, can take a really long time to cook in a sauce so this recipe works best when you cook the pasta separately.
- Season to taste with salt and sugar as you like.
- Top with grated Parmesan cheese if desired.
- Add mini meatballs if you’d like.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Spaghettios Recipe
Ingredients
- 1 pound anelli (ring) pasta
- 4 tablespoons unsalted butter (divided)
- 2 garlic cloves (peeled and grated)
- 1 yellow onion (peeled and grated)
- 2 tablespoons tomato paste
- 28 ounces tomato sauce
- ½ teaspoon salt
Instructions
- Cook the pasta according to package directions. Reserve 1 cup of the pasta cooking water. (Or you can use broth.)
- Meanwhile, add 2 tablespoons butter to a nonstick skillet over medium heat. When melted, add the onion and garlic. Stir to coat and cook for 4 minutes to soften.
- Add the tomato paste and stir to cook through for 2 minutes.
- Add the tomato puree and bring to a simmer. Turn heat to low and simmer for 10 minutes. (Cover partially if it's splattering.)
- Add the drained and cooked pasta and the remaining butter to the sauce. Stir to coat, add as much of the pasta cooking water as needed to make it saucy, and season to taste with salt.
Notes
- Store leftover Spaghettios in an airtight container in the refrigerator. To warm, add a little water or broth and heat in 30 second increments in the microwave.
- Round pasta, especially the Sicilian anelli, can take a really long time to cook in a sauce so this recipe works best when you cook the pasta separately.
- Season to taste with salt and sugar as you like.
- Top with grated Parmesan cheese if desired.
- Add mini meatballs if you’d like.
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