Gluten-Free Spaghettios
Gluten-Free Spaghettios
Ingredients
For the Sauce
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 3 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 1/4 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 tablespoon sugar
For the Pasta and Finishing
- 12 ounces gluten-free anelletti pasta
- 1/2 cup Parmesan cheese
- 1/4 cup heavy cream
- 1 tablespoon butter
Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium heat.
⏱️ 1 min
- 2
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the crushed tomatoes and tomato paste, stirring well to combine.
⏱️ 2 min
- 5
Season the sauce with dried basil, dried oregano, salt, and black pepper. Stir to incorporate the seasonings.
⏱️ 1 min
- 6
Add the vegetable broth and sugar to the sauce, stirring until everything is well mixed.
⏱️ 1 min
- 7
Bring the sauce to a gentle simmer, then add the gluten-free anelletti pasta directly into the sauce.
⏱️ 2 min
- 8
Stir the pasta into the sauce, ensuring it is fully submerged. Continue to simmer, stirring frequently to prevent sticking, until the pasta is cooked through and tender, about 8-10 minutes (or according to package directions for al dente).
⏱️ 10 min
- 9
Once the pasta is cooked, remove the pot from the heat. Stir in the Parmesan cheese, heavy cream, and butter until melted and the sauce becomes creamy and smooth.
⏱️ 3 min
- 10
Serve your homemade Gluten-Free Spaghettios immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Spaghettios
For the Sauce
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 3 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 1/4 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 tablespoon sugar
For the Pasta and Finishing
- 12 ounces gluten-free anelletti pasta
- 1/2 cup Parmesan cheese
- 1/4 cup heavy cream
- 1 tablespoon butter
Instructions
- 1
Heat the olive oil in a large pot or deep skillet over medium heat.
⏱️ 1 min - 2
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the crushed tomatoes and tomato paste, stirring well to combine.
⏱️ 2 min - 5
Season the sauce with dried basil, dried oregano, salt, and black pepper. Stir to incorporate the seasonings.
⏱️ 1 min - 6
Add the vegetable broth and sugar to the sauce, stirring until everything is well mixed.
⏱️ 1 min - 7
Bring the sauce to a gentle simmer, then add the gluten-free anelletti pasta directly into the sauce.
⏱️ 2 min - 8
Stir the pasta into the sauce, ensuring it is fully submerged. Continue to simmer, stirring frequently to prevent sticking, until the pasta is cooked through and tender, about 8-10 minutes (or according to package directions for al dente).
⏱️ 10 min - 9
Once the pasta is cooked, remove the pot from the heat. Stir in the Parmesan cheese, heavy cream, and butter until melted and the sauce becomes creamy and smooth.
⏱️ 3 min - 10
Serve your homemade Gluten-Free Spaghettios immediately and enjoy!
⏱️ 1 min