Homemade Spaghettios

Name: Homemade Spaghettios
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 Tablespoons salted butter; 2 cloves garlic, minced; 3 1/2 cups water; 8 ounces canned tomato sauce; 1/2 cup half and half; 1 teaspoon granulated sugar; 1/2 teaspoon salt; 8 ounces anelli pasta ((½ a box)); 1/4 cup freshly grated parmesan cheese

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Learn how to make your own Homemade Spaghettios with way more flavor in only 30 minutes and with better ingredients!

AN ELEVATED CHILDHOOD FAVORITE

Homemade Spaghettios is a childhood favorite of mine. Honestly, I still grab a can every now and then to enjoy with some grilled cheese. Last time I opened a can, I got to wondering how hard it would be to make it from scratch. Turned out it was WAY easier than I thought it would be and WAY better than the original. Canned Spaghettios have the most basic tomato sauce and this takes that sauce up a notch. This got a huge thumbs up from my picky eaters. Plus, this version is creamier which we all really enjoyed!

A white serving bowl of Homemade Spaghettios.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

How do I make this thicker? It’s too runny.

You need to allow the sauce to reduce as it cooks the pasta. This can take up to 20 minutes. Don’t put a lid on the pot or the extra liquid won’t evaporate (which is how the sauce thickens) so just continue to stir and give it a bit of time.

What if I want it to taste EXACTLY like the original version?

If you want the more basic version, you can just leave out the garlic, half and half and parmesan cheese. The canned version is basically just the pasta and a can or two of tomato sauce – that’s it, no other seasoning at all.

Where did you buy your pasta? What else can I use?

I used this pasta (paid affiliate link) from Amazon. It’s called anelli pasta and it is that familiar circle shape we all associate with Spaghettios. I think Ditalini pasta (the kind you find in pasta e fagioli) could also be used since it is similar in size and probably easier to find.

How to store leftover Homemade Spaghettios?

Keep in the fridge for up to 4 days, or freeze leftovers for up to 3 months.

What’s the best way to reheat them?

To reheat, add a splash more water. Reheat on the stovetop or microwave.

A wooden spoon in a pot of Homemade Spaghettios.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

salted butter – I use a combination of salted butter and additional salt. I do not think it makes this salty at all. However, if you need to cut back on your sodium, just use unsalted butter and do not add the additional salt.
garlic cloves – I’m a fan of the fresh stuff here. I think you just get so much more of a garlic flavor but if you just don’t want to use fresh then you can use jarred or the paste.
canned tomato sauce – just regular sauce here. Don’t grab the sauce with anything else added like basil and oregano unless you want those spices added here. See my ingredient image below.
half and half – you could use milk but it’s not as creamy as the half and half.
granulated sugar – any good cook knows you add a pinch of sugar in tomato recipes. It does not make it sweet at all – it just balances out the acidity from the tomato sauce.
anelli pasta – see my FAQ’s above on substitutions and where to buy.
fresh grated parmesan cheese – if you are in a pinch, you can use the grated parmesan cheese in the green bottle.

Salted butter, minced garlic, water, tomato sauce, half and half, granulated sugar, salt, anelli pasta, and fresh grated parmesan cheese.

HOW TO MAKE HOMEMADE SPAGHETTIOS

In a Dutch oven over medium heat, melt the butter. Add the garlic and cook until fragrant (about 30 seconds.) Add the water, tomato sauce, half and half, sugar, and salt, and stir to combine.

collage of two photos: melted butter and garlic in a Dutch oven; a Dutch oven with water, tomato sauce, half and half, sugar, and salt, melted butter, and garlic.

Stir in the pasta. Bring to a boil, stirring constantly. Reduce heat to a simmer, constantly stirring, for 15-20 minutes until the pasta is tender and the sauce is reduced and thickened. Be patient here. It takes time to reduce and thicken. Just continue to stir and do not cover the pot.