Learn how to make your own Homemade Spaghettios with way more flavor in only 30 minutes and with better ingredients! AN ELEVATED CHILDHOOD FAVORITEHomemade 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!FREQUENTLY ASKED QUESTIONS:How do I make this thicker? Its too runny. You need to allow the sauce to reduce as it cooks the pasta. This can take up to 20 minutes. Dont put a lid on the pot or the extra liquid wont 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 thats 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. Its 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. Whats the best way to reheat them? To reheat‚ add a splash more water. Reheat on the stovetop or microwave. 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 Im a fan of the fresh stuff here. I think you just get so much more of a garlic flavor but if you just dont want to use fresh then you can use jarred or the paste. canned tomato sauce just regular sauce here. Dont 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 its 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 FAQs 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. HOW TO MAKE HOMEMADE SPAGHETTIOSIn 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.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. Stir in the parmesan and enjoy! These are delicious served with my Air Fryer Grilled Cheese!CRAVING MORE RECIPES?Lasagna SoupMillion Dollar SpaghettiCowboy SpaghettiSkillet LasagnaEasy Garlic BreadCafeteria ChiliRectangle School PizzaHomemade BisquickHomemade Velveeta PrintHomemade SpaghettiosMake your own childhood classic Homemade Spaghettios with this easy recipe except these with more flavor!Course DinnerCuisine AmericanPrep Time 5 minutes minutesCook Time 25 minutes minutesTotal Time 30 minutes minutesServings 4 servingsCalories 386kcalAuthor Brandie @ The Country CookIngredients4 Tablespoons salted butter2 cloves garlic‚ minced3 cups water8 ounces canned tomato sauce cup half and half1 teaspoon granulated sugar teaspoon salt8 ounces anelli pasta ( a box) cup freshly grated parmesan cheeseInstructionsIn a Dutch oven over medium heat‚ melt 4 Tablespoons salted butter. Add 2 cloves garlic‚ minced and cook until fragrant (about 30 seconds). Add 3 1/2 cups water‚ 8 ounces canned tomato sauce‚ 1/2 cup half and half‚ 1 teaspoon granulated sugar‚ and 1/2 teaspoon salt and stir to combine. Stir in 8 ounces anelli 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. Stir in 1/4 cup freshly grated parmesan cheese. Then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.These are delicious served with my Air Fryer Grilled Cheese!NutritionCalories: 386kcal | Carbohydrates: 46g | Protein: 11g | Fat: 18g | Sodium: 790mg | Fiber: 3g | Sugar: 6g