Description
This Easy Homemade Spaghetti-O’s recipe is full of nostalgic, comforting goodness. Whip up a batch of this scratch-made pasta with just a handful of ingredients, and it comes together so quickly! Italian sausage adds some depth and makes it the coziest, filling meal. You’ll love the fresh herbs, hearty flavor, and wholesome fun vibe of this childhood classic with a delightful bit of elevation!
Ingredients
- 2 tablespoons olive oil
- 1 lb ground Italian sausage (or links with casings removed)
- 1 small shallot, finely chopped
- 1 tablespoon garlic paste (or 6 garlic cloves, finely minced)
- 2 teaspoons dried oregano
- Kosher salt & freshly ground black pepper- to taste
- 1 (28-ounce) can whole peeled tomatoes (I use San Marzano)
- ¼ – ⅓ cup fresh chopped basil
- 1 lb dried Anellini pasta (or any short-cut pasta)
- 3 cups chicken stock or broth, plus more as needed
- 2 tablespoons butter
- Fresh grated parmesan, for serving- optional
Instructions
- In a large dutch oven over medium heat, add the oil. When hot, add in the sausage and use a wooden utensil so break up the sausage. Continue cooking the sausage until completely browned and slightly crisp, about 7-8 minutes.
- Then add in the chopped shallot and continue cooking along with the browned sausage until the shallot softens, about 1-2 minutes. Add the garlic and continue cooking for another 1 minute until fragrant, stirring well to combine with the sausage mixture. Season the sausage mixture with the oregano and salt/pepper- to taste.
- With your hand over the pot, pour some of the peeled tomatoes in your hand and crush them as much as you can before adding them into the pot. Continue this process until all tomatoes have been added into the pot along with any sauce in the can as well. Then add in the chopped basil. Stir the mixture until well combined. Note: I also like to use a potato masher to break down the tomatoes a little more, just a few strokes, until they’re nice and jammy- totally optional.
- Add the dried pasta into the pot, tossing to briefly combine with the meat mixture. Then pour in the chicken stock/broth to cover, stir well to fully combine. Reduce the heat to medium-low, and cover the pot with a lid leaving a slight gap. Cook the pasta according to your package directions, about 15-17 minutes or until the pasta is cooked.
- When pasta is cooked through, remove from heat. Add in the butter and stir well to combine. Feel free to add in more warmed stock/broth if you’d like a thinner consistency.
- Evenly divide the homemade spaghetti-o’s in serving bowls, and garnish with lotsa freshly grated parmesan, if desired. Enjoy!
Notes
- Storing leftovers: You can store any leftover homemade spaghetti-o’s inside of an airtight container for 2-3 days in the refrigerator. Reheat leftovers on the stovetop or in the microwave until warmed through, adding a splash of broth to help loosen the sauce, as needed.
- Please read blog post in its entirety for more tips + tricks.