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These creamy spaghettios are loaded with flavor and an easy dish to put together! It’s made with ring pasta, tomato paste, lots of garlic, and a few other simple ingredients.
I love serving it with chicken meatballs and cheesy garlic bread for a complete dinner meal.
If you grew up eating spaghetti O’s, then you are going to love these! Think of spaghettios but for adults. I added fresh basil, grated parmesan cheese, and red pepper flakes for some spice and extra flavor. It was truly incredible!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – Ideally you’ll want to use ring pasta for this recipe but feel free to use any short-shaped pasta you have on hand.
- Tomato Paste – A must. Do not substitute with tomato sauce or crushed tomatoes.
- Heavy Cream – This will make it extra creamy!
- Parmesan Cheese – I recommend using freshly grated parmesan cheese.
- Red Pepper Flakes – Optional.
- Garlic – Use fresh for best results.
- Basil – Optional but adds great flavor!
- Salt – You’ll need to season this dish generously with salt otherwise it will taste really bland.
HOW TO MAKE IT
- Saute the garlic and red pepper flakes in olive oil for a few seconds then add the basil and tomato paste. Cook for 1 minute then add the water and Italian seasoning and allow it to come to a boil.
- Once the water comes to a boil, stir in the pasta and cook for 7 minutes or until the pasta is al dente while stirring occasionally.
- Once the pasta is al dente, turn off the heat and stir in the heavy cream and parmesan cheese. Season generously with salt and enjoy.
PRO TIPS
- If you want your pasta to be al dente, I suggest cooking it for 1-2 minutes less than what the package says is good for al dente. The package said to cook it for 10 minutes, but I found it just right at 7 minutes. Remember, the pasta is tiny and cooks fast.
- If your pasta absorbs most of the water feel free to add a splash of water before adding the heavy cream and parmesan cheese.
- Make sure to stir the pasta occasionally while it cooks so it doesn’t stick to the bottom of the pan.
- Serve with extra parmesan cheese and red pepper flakes for maximum flavor!
STORAGE & REHEATING
If you have any leftovers, allow them to cool completely, transfer them to an air-tight container, and refrigerate for up to 4 days. Simply reheat in the microwave or stovetop until heated through.
MORE RECIPES YOU MIGHT ENJOY…
Tried these creamy spaghettios? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Creamy Spaghettios
Ingredients
- 2 cups ring pasta
- 3 cups water
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- ½ teaspoon red pepper flakes, optional
- 1 tablespoon basil , fresh
- 6 ounces tomato paste
- 1 teaspoon Italian seasoning
- ¼ cup heavy cream
- ¼ cup parmesan cheese
- salt to taste
Instructions
- Heat the olive oil over medium heat in a large skillet with high sides.
- Add the garlic and red pepper flakes and cook for a few seconds. Stir in the basil and tomato paste and cook for 1 minute.
- Add the water and allow it to come to a small boil. Once it comes to a boil, stir in the pasta and cook for 7 minutes or until al dente while stirring occasionally, so the pasta doesn't stick to the bottom of the pan.
- Once the pasta is al dente, turn off the heat and stir in the heavy cream and parmesan cheese. Season generously with salt and enjoy!
Notes
- If you want your pasta to be al dente, I suggest cooking it for 1-2 minutes less than what the package says is good for al dente. The package said to cook it for 10 minutes, but I found it just right at 7 minutes. Remember, the pasta is tiny and cooks fast.
- If your pasta absorbs most of the water feel free to add a splash of water before adding the heavy cream and parmesan cheese.
- Make sure to stir the pasta occasionally while it cooks so it doesn’t stick to the bottom of the pan.
- Serve with extra parmesan cheese and red pepper flakes for maximum flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
