Our local Trader Joe's has begun to sell this fantastic ring-shaped pasta called Analletti. The first thought that comes to mind when I came across this pasta was "Spaghettios!" As a child, Kevin adored spaghettios. I grew up disliking most cheese, so I hated them. If we were to look at a can of Spaghettios today we'd be shocked at the number of strange ingredients. From high fructose corn syrup to processed cheese, I can't fathom how Kevin could have loved it so much as a kid. Luckily, we're adults now and can make more informed decisions about what we eat. With less sodium, real cheese, and noodles cooked al dente, we think our homemade version is tops. Very quick and easy, and so much more wholesome. The sauce is cheesy, thick and smooth. This is a great base recipe, you could get creative and use other kinds of cheese and add veggies if you like! Let us know what you think!
1/2 lb ring shaped pasta
3 tbsp butter
3 tbsp all-purpose flour
2 cup milk
6 oz sharp cheddar cheese, shredded
1 8-oz can of tomato sauce
1 6-oz can of tomato paste
1/2 medium onion, finely diced
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
salt and pepper to taste
Cook pasta in boiling water, according to package directions, until al dente.
While the pasta is cooking, melt butter under medium flame in a saucepan. Add flour and stir about 2 minutes. Add onion to the saucepan, and stir to combine. Cook for 2 more minutes.
Whisk in milk, oregano, basil, and parsley. Bring to a gentle boil.
Whisk in the tomato sauce and tomato paste. If the sauce is too thick, add a ladelful of pasta water. Bring to a simmer.
Stir in the shredded cheese. Salt and pepper to taste
Finally, add the cooked, drained noodles and stir to combine well.