Main Dishes

Homemade Spaghettio's

41

My husband and I love spaghettio's (who doesn't!?) but we didn't want to buy them from the can for many reasons... they weren't worth the money, the preservatives are questionable, and homemade is always better! I tried this recipe, and it has quickly become a favorite in our home.

4
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 to al dente (approx. 10 minutes). While the pasta is cooking, heat the olive oil in a large saute pan over medium heat. Add the garlic and red pepper flakes and cook about one minute. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter, and stir until the butter is melted. Slowly stir in the milk. Turn the heat to low and simmer for 10 minutes. Stir the shredded cheese into the soup until melted. Drain the pasta and stir into the soup mix. Serve and enjoy!
Nutritions

Calories
1807

Sodium
738mg
30% DV

Fat
182g
281% DV

Protein
12g
25% DV

Carbs
16g
5% DV

Fiber
6g
26% DV