Yesterday the girls woke up asking for Spaghettio’s for breakfast (I know..breakfast..) and, thankfully, we were all out of the canned version, otherwise I don’t think I would have thought to make this! I am so glad I did for a few reasons! Not only is it way more cost effective, literally I made a weeks worth for less than 5 dollars, but it tastes so much better than the canned kind and no weird ingredients! This is so simple, there is no excuse for the canned version any longer!

I start by boiling water for my ditalini noodles. While that is boiling, I start my red sauce. In a sauce pan add the tomato sauce, salt, sugar, garlic powder, paprika, chicken broth, cream and parmesan cheese. I mix that and then add the juice of a half of an onion. To get onion juice I just grate the half of the onion and take out any chucky pieces that may come loose! Let the sauce come to a boil over medium heat. Once it is boiling, turn the heat to low, cover and let simmer for about 30 minutes, stirring occasionally. Cook the pasta and strain. When the sauce is done, turn off the heat, add the noodles, cover and let the noodles soak up the yummy sauce! And that is it..seriously..that’s it. I know, my mind was blown too 🙂


1 29 oz can tomato sauce

2 tsp. paprika

1 tsp. garlic powder

2 tbsp. sugar

2 tbsp. salt (more or less, depending on your preference)

1/4 cup chicken broth

a dash of heavy cream

the juice of 1/2 onion

1/2 cup fresh grated parmesan (please do not use the yucky stuff in the green plastic bottle)

2 cups ditalini pasta