Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced or pressed
- 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 bouillon cubes
Pasta and Cheese
- 2 cups dry anellini pasta (or ditalini pasta)
- ⅓ cup freshly grated Pecorino Romano cheese
Instructions
- Saute the Aromatics: Start by heating 2 tablespoons of olive oil in a cold, large saucepan over low heat. Add the minced garlic and allow it to slowly warm and release its aroma over 3-4 minutes. Once the garlic begins to sizzle, increase the heat to medium and add a pinch of red pepper flakes (if using), 7 tablespoons of tomato paste, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Stir continuously to prevent sticking and let the tomato paste bloom and deepen in color into a rich maroon—this should take 1-2 minutes.
- Build the Broth: Stir in 1 tablespoon apple cider vinegar and ¼ teaspoon sugar (if using) to balance the acidity and add depth. Pour in 4 cups of water and add 2 chicken or vegetable bouillon cubes. Increase the heat to high and bring the mixture to a rolling boil.
- Cook the Pasta: Once boiling, reduce the heat to medium-low to achieve a gentle simmer. Add 2 cups of dry anellini pasta and stir well to prevent clumping. Cook the pasta at a gentle simmer for 12-16 minutes, stirring often with a wooden spoon to prevent sticking and ensure even cooking. Begin checking for doneness according to the pasta package instructions, typically a couple of minutes beyond the recommended cooking time.
- Finish and Serve: When the pasta is tender and the liquid has thickened to a sauce-like consistency, remove from heat. Stir in ⅓ cup freshly grated Pecorino Romano cheese until melted and combined. Taste and adjust seasonings if needed. Serve the Homemade SpaghettiOs in bowls, garnished with extra grated cheese if desired for an added savory kick.
Notes
- Adjust red pepper flakes to control heat level or omit for a milder flavor.
- Use vegetable bouillon to keep recipe vegetarian-friendly.
- Stir frequently while cooking pasta to avoid sticking or burning at the bottom.
- Adding sugar is optional; it balances tomato acidity but can be left out if preferred.
- Anellini pasta is traditional, but small pasta shapes like ditalini make a great substitute.
- Prep Time: 2 minutes
- Cook Time: 23 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
