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–+ servings

Spaghetti O’s

This homemade Spaghetti O’s is way better than the stuff out of a can — creamy, cozy, and bursting with real flavor. The anellini pasta cooks right in a rich tomato sauce with garlic, basil, and a touch of cream for that perfect velvety finish. Topped with burrata and a drizzle of olive oil, it’s a grown-up take on a childhood favorite.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

PASTA

  • 12 ounces anellini pasta
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 3 tablespoons tomato paste
  • 3 ½ to 4 cups low sodium chicken broth
  • 1 cup crushed tomatoes
  • ⅓ cup heavy cream
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • ½ to 1 teaspoon red pepper flakes, to taste
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 1 ½ teaspoons granulated sugar
  • ½ cup grated parmesan cheese
  • 3 to 4 fresh basil leaves, thinly chopped

OPTIONAL TOPPINGS

  • drizzle of olive oil
  • dollop of burrata
  • extra parmesan cheese

Instructions 

  1. In a large pot over medium heat, melt the butter with the olive oil. Once hot, add the garlic and sauté for about 1 minute until fragrant.
  2. Stir in the tomato paste and cook for 2 to 3 minutes until it darkens in color and smells rich and concentrated.
  3. Pour in the chicken broth, crushed tomatoes, and heavy cream. Stir until everything is well combined.
  4. Add the Italian seasoning, red pepper flakes, oregano, paprika, salt, pepper, sugar, and chiffonaded basil. Stir everything together.
  5. Stir in the dry anellini pasta and bring the pot to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for about 12 to 15 minutes, stirring often so the pasta doesn’t stick, until the pasta is tender and the sauce is slightly thickened. If the pasta needs more time to cook and has thickened too much, add more broth as needed - I used the full 4 cups.
  6. Once the pasta is cooked through and the sauce has thickened, stir in the parmesan cheese until it melts into the sauce and everything is creamy.
  7. Spoon into bowls and top with a drizzle of olive oil, a dollop of burrata, and more parmesan if you’d like.

Notes

Q: Can I use a different pasta if I can’t find anellini?
A: Anellini is a small, ring-shaped pasta that’s key to this recipe’s texture. You can look for similar small pasta like ditalini or small shells.
Q: Where can I buy anellini pasta?
A: You can find anellini pasta at specialty Italian grocery stores or order it online here.
Q: Can I make this vegetarian?
A: Yes! Just swap the chicken broth for vegetable broth and keep the rest the same.
Q: What if I don’t have burrata?
A: Fresh ricotta are great alternatives that still add creamy richness or you can just do without it.
Q: Can I make this spicy or mild?
A: Adjust the red pepper flakes to your taste — start small if you want it mild, or add more for heat.
Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator. It keeps well and actually tastes better over time as the flavors deepen.
Q: How long will leftovers last?
A: Leftovers will stay good for up to 3 to 4 days. I ate mine for three days straight, and it just kept getting better and better!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!