Homemade Spaghetti O's

I'll prepare you, right now, before we even get into the recipe. First off... this tastes nothing like Spaghetti O's, it's soooooooo much better. When I say "Soooooo" I mean it's WORLD'S BETTER than the canned stuff you find in the gross part of the grocery store. I mean seriously, first it's spaghetti o's, then they have spaghetti in a can, then they have ravioli's in a can.... it just doesn't sound so good when you add "IN A CAN" to the end of the sentence. It's time to live people! It's time to venture out into the crazy world that is delicious homemade foods. Not only is it better tasting, but you get more bang for your buck!

I found this recipe at this site. What I'll post is that recipe, that way you're not forced to do any extra clicks of the mouse. I'd hate for you to have to do any extra work to find something so delicious. The spaghetti O's with a bit of a kick. A kick of  YUMMY GOODNESS!!

If you're looking for an easy, convenient way to have these whenever you please. Make extras and freeze it for later. See... better than "in a can" :)


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)
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 (about 10 minutes).

Meanwhile, heat the olive oil in a Dutch oven or large saute' pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. 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 transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine. (I don't like mine extremely soupy, so usually have about 1/3 cup of the sauce leftover.)