There are some pasta dishes that take Ree right back to her childhood and none more than Pasta O’s from a can. These days she makes her own, and this one-pot, homemade version is a real Drummond family favorite.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large onion, diced small
- 1 tablespoon rosemary, minced
- 6 tablespoons tomato paste
- 3 cups chicken or vegetable stock
- 1/2 cup half-and-half
- Kosher salt and freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 12 ounces anelletti pasta
- 1/3 cup grated Parmesan, plus extra for garnish
- 1/4 cup chopped parsley, for garnish
Instructions
- Heat the olive oil in a Dutch oven or high-sided skillet over medium-high heat. Add the garlic, onion and rosemary, then cook for 2 minutes to soften.
- Add the tomato paste and stir until the paste has coated the vegetables. Continue stirring then add the chicken stock and half-and-half. Add a pinch of salt and a pinch of pepper, along with the paprika, chili powder and cayenne pepper. Bring to a boil before adding the pasta. Cook according to the package directions, stirring frequently so the pasta doesn’t stick to the bottom of the pan, until the pasta is al dente.
- Remove from the heat and stir the Parmesan. Serve immediately, topped with more Parmesan and the chopped parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 401 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 17 mg |
| Sodium | 588 mg |
Reviews
Rosemary? I can’t stand it. Does the canned spaghettio’s have rosemary in it? Ree says this tatses just like the childhood version. Hmmm.
I thought this was really good but had to add a lot more liquid to cook the Os.
This is a great start for the canned favorite. I am not going to scour the earth looking for “O” shaped pasta, so I used ditalini. This recipe has too much heat compared to the original and for delicate kids palates. I halved the chili powder and only use a sprinkle of cayenne. You might even eliminate the cayenne. I also removed the fresh garlic and onions and used 1/2 tsp garlic powder and 1 tsp onion powder (these measurements were based on me halving the original recipe). I also eliminated the rosemary. I used a food scale to measure the weight for the pasta. I also found that I needed just a bit more liquid than the recipe calls for, otherwise the ditalini doesn’t cook all the way to al dente. That said, with my changes my little kids absolutely loved this dish!
I wanna try this in my cooking class!
Not sure what I did wrong. Pasta would not cook. Complete fail for me. I followed the recipe exactly. Any suggestions?
I found it to need more liquid in order to cook pasta…. it could be because I live in high elevation.
This is somewhat similar to a dry Fideo recipe that I make – no cream and use tomato sauce instead of paste. Seeing as SpaghettiO’s were a staple in my childhood, I cannot wait to try this!
Not for nothing, but this tastes nothing like SpaghettiOs!! Which may be a good thing!! SpaghettiOs don’t even taste like they used to back in the day.
Love this recipe, made some mini meatballs to add in, used garlic and onion powder instead of fresh.
This was very yummy! I added meatballs for protein. The only thing I would do different is maybe swap out the onion for onion powder. ONLY because it was strange to have a “crunchy” texture, when the original O’s didn’t have that. I will definitely make this again!