Maybe even better than the original, these Homemade Gluten-Free SpaghettiOs will having you feeling like a kid again.
You know how sneezes are contagious?
Well, sometimes I think cravings are contagious, too.
Case and point: that time my (also gluten-free) colleague was pregnant and majorly craving Spaghettios.
We must have talked about spaghettios for 3 days straight, trying to brainstorm how she could quickly and easily satisfy her craving even though she was gluten-free and had trouble keeping her eyes open past 6pm, thanks to the baby zapping her of all energy. We came up with a few ideas, but none of them ever got executed thanks to said exhaustion on her part and LIFE on my part.
Plus, we were having a hard time brainstorming what cute gluten-free pasta existed that could replace the classic O’s. If there’s no cute pasta involved, count me out. I was always a sucker for the special edition Spaghettios – I mean, Ninja Turtles in my LUNCH? Can’t beat that.
Fast forward a whole YEAR, and here I am still craving spaghettios like you wouldn’t believe. And JACKPOT: when I was visiting my family in Pittsburgh recently, I came across this ↓↓↓ adorable GLUTEN-FREE alphabet pasta. It was fate!
So, of course, I got to experimenting in the kitchen. While I was pretty sure that recreating spaghettios was going to be no easy feat – I mean, I don’t have access to all of those ridiculously processed ingredients after all – I was pleasantly surprised when I seemed to hit the gluten-free spaghettio JACKPOT.
And they’re seriously easy to make. Not quite as easy as popping open a can and nuking it for 1 minute and 30 seconds, but easy nonetheless. With a few quality ingredients and about 10 minutes of your time, you can have one of your childhood favorites back in your life. PLUS this version is minimally processed, so you can feel GOOD about feeding it to your family.
Or, as good as one can feel serving pasta in tomato sauce for a meal 😉
For my next challenge: recreating those delicious melt-in-your mouth mini spaghettio meatballs. 🍝
- 15 oz. can tomato sauce (no salt added)
- 1 Tablespoon butter
- ⅓ cup milk
- 1½ Tablespoons grated parmesan cheese
- 2 teaspoons sugar
- ½-1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- dash red pepper flakes
- 1 cup uncooked small gluten-free pasta (look for datalini)
- In a saucepan, combine the tomato sauce, butter, milk, parmesan cheese, sugar, salt, pepper, garlic powder, paprika, and red pepper flakes. Bring to a light boil, and then reduce to a simmer and allow the sauce to simmer for 5-6 minutes, uncovered and stirring occasionally.
- Meanwhile, in a separate pot boil water and cook the gluten-free pasta until al dente. Strain the pasta and set aside.
- Once the sauce has simmered for 6 minutes, remove from the heat. Add the cooked gluten-free pasta to the sauce, stirring well. Allow the gluten-free spaghettios to sit for 3-5 minutes before serving.