Homemade SpaghettiOs
 
 
Makes 3-4 servings
Ingredients
  • 2 tablespoons olive oil, plus more for finish
  • 3 garlic cloves, minced
  • ½ teaspoon onion powder
  • ¼ teaspoon dried chili flakes
  • ¼ teaspoon freshly ground black pepper, plus more, to taste
  • 6 tablespoons tomato paste
  • 1 tablespoon dry sherry
  • ¼ teaspoon sugar
  • 4 cups chicken broth (see notes)
  • 2 cups anellini
  • ⅓ cup grated Manchego cheese, plus more for serving
  • kosher salt, to taste
Instructions
  1. In a large pot, combine the olive oil and garlic. Cook over low heat, stirring often, until garlic is fragrant, about 3 minutes.
  2. Increase heat to medium. Add onion powder, chili flakes and black pepper and cook, stirring often, until fragrant, about 1 minute.
  3. Add tomato paste and cook, stirring occasionally, until it begins to darken, about 2 minutes.
  4. Add sherry and sugar and cook, stirring constantly, for 1 minute.
  5. Add chicken broth, stir and bring to a boil. Reduce heat to medium-low. Add anellini and simmer, stirring occasionally, until pasta is cooked and liquid reduces, 12-15 minutes.
  6. Remove from heat and stir in Manchego cheese. Season with salt and pepper to taste. Drizzle with olive oil and top with additional Manchego cheese.
Notes
I used 4 teaspoons Zoup! chicken bone broth concentrate mixed with 4 cups water.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/homemade-spaghettios/