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    Posted In: Main Entrees
    August 8, 2023 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Creamy Spaghettios

    Creamy Spaghettios

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    Jump to Recipe - Print Recipe

    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.

    creamy spaghettios with parmesan cheese and basil on top.
    Jump to: hide
    1 INGREDIENT NOTES
    2 HOW TO MAKE IT
    3 PRO TIPS
    4 STORAGE & REHEATING
    5 MORE RECIPES YOU MIGHT ENJOY…
    6 Creamy Spaghettios

    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.
    ingredients for spaghettios

    HOW TO MAKE IT

    1. 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.
    2. 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.
    3. 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.
    four photo collage showing how to make spaghettios.

    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!
    spaghettios in a cast iron skillet.

    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…

    • Baked Spaghetti
    • Beefaroni
    • Spaghetti and Meatballs
    • One Pot Tortellini

    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 with parmesan cheese and basil on top.

    Creamy Spaghettios

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 13 minutes minutes
    Servings: 4
    Calories: 331kcal
    Author: Julie Maestre
    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.

    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

    Calories: 331kcal | Carbohydrates: 47g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 457mg | Potassium: 581mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1025IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Main Entrees

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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