Gluten-Free Spaghettios
Your childhood favorite, now gluten-free and better than ever! We combine nostalgic gluten-free spaghettio pasta with an easy homemade sauce that you'll LOVE.
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Servings: 5 Servings
Calories: 338kcal
Ingredients
- 4 Tablespoons Butter (Or Olive Oil)
- 2 Tablespoons Tomato Paste
- 3/4 teaspoon Kosher Salt
- 3/4 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- 1 (15-ounce) Can Tomato Sauce
- 3 cups Chicken Bone Broth or Vegetable Broth
- 8 ounces Gluten-Free Anellini Pasta*
- 2 Tablespoons Heavy Cream
- 1/3 cup Freshly Grated Parmesan Cheese + More For Serving, If Desired
Instructions
- Start The Flavor Base. In a large skillet, combine butter, tomato paste, salt, Italian seasoning, garlic powder, onion powder, and black pepper. Whisk over medium heat 1-2 minutes, or until fragrant and mostly combined. (The fat from the butter may not be fully incorporated at this point—don’t worry!)
- Build The Sauce. Stir in tomato sauce and 2 ½ cups chicken broth and bring the mixture to a boil.
- Cook Pasta. When the sauce is boiling, add anellini pasta and stir constantly for 5-6 minutes over medium heat, or until the pasta is tender and cooked through. If your pasta absorbs the sauce before it’s finished cooking, you can add more broth (or water) ¼ cup at a time, until the pasta is cooked through. (Similarly, if you want a more saucy texture, feel free to add a bit more broth or water to thin it out a bit!)
- Finish The Dish. Remove the pan from the heat and stir in heavy cream and parmesan cheese, stirring just until the cheese is melted and the sauce is evenly blended. (Again, if you need a bit more broth or water added, feel free to add it here. Keep in mind that the pasta will continue to absorb the sauce fairly quickly!)
- Serve & Store. Enjoy pasta warm with more parmesan cheese, if desired. Store leftovers in an airtight container in the fridge 2-3 days, and reheat with a small drizzle of water.
Notes
- GLUTEN-FREE SPAGHETTIO PASTA. You’re looking for gluten-free anelli or gluten-free anellini pasta. We usually use La Veneziane brand since it’s easiest for us to find, but Garofalo is another good option, if you can find it. I do not recommend substituting other pasta shapes (even shapes like ditalini) in this recipe.
- TRY BONE BROTH! For extra protein, I like to use bone broth instead of regular chicken broth. It has 7-9 grams of protein per cup vs 1-2
- MAKE IT DAIRY-FREE! You can absolutely make these gluten-free spaghettios dairy-free by using olive oil in place of the butter and omitting the cream and parmesan cheese. If desired, you can garnish with a little vegan parmesan or stir in a small sprinkle of nutritional yeast to get a cheesy flavor, but it’s also delicious without! (For vegan, you’ll also want to use the veggie broth option!)
- GET THE TEXTURE JUST RIGHT. People have different preferences about how saucy they want their homemade spaghettios. If your pasta absorbs the sauce before it’s finished cooking, you can add more broth (or water) ¼ cup at a time, until the pasta is cooked.
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Nutrition
Serving: 1cup pasta | Calories: 338kcal | Carbohydrates: 43.1g | Protein: 12.3g | Fat: 17.2g | Saturated Fat: 8.1g | Cholesterol: 38mg | Sodium: 404.9mg | Potassium: 398.2mg | Fiber: 2.5g | Sugar: 4.1g | Vitamin C: 7.5mg | Calcium: 112.2mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/gluten-free-spaghettios/