KBP’s Savory “Booo! Hooo! Spook“O”TI-OH’s”

Some history first before we go into my version of things.

This classic “Spooktaclular” is named after the shape that has brought smiles to kids’ mouths for half a century. With 125 millions cans sold each year, it’s no surprise this simple, affordable pasta dish has been a family favorite for four generations of Americans.

SpaghettiOs were invented in 1965 by a man named Donald Goerke who was challenged to come up with a pasta dish that kids could eat easily with a spoon. He tried all sorts of shapes before deciding on the O and so became the DaddyO of SpaghettiOs.

SpaghettiOs pasta are so famous, they have their own mascot, The-O. He was born in 1992 and his favorite color is orange.

SpaghettiOs were invented in 1965 by a man named Donald Goerke who was challenged to come up with a pasta dish that kids could eat easily with a spoon. He tried all sorts of shapes before deciding on the O and so became the DaddyO of SpaghettiOs.

The popular jingle, Uh Oh, SpaghettiOs!  was sung in commercials by rocker Jimmie Rodgers, whose 1950s hit Oh-Oh I’m Falling in Love Again inspired the song

 Growing up as kids this was a treat, even a guilty pleasure. Now coming up with something along the lines of the classic soup in the can. Does wonders and it is fun. There is a lot of work that goes into this and you will have some left overs that worth the revisit.

Weather trick or treating or coming in to warm “ones soul” makes the world right even during this trying time we live in.

Serves: 4

Prep Time: 40 minutes

Ingredients

8 tbsp. unsalted butter(Kerrigold is my preference)

2 cloves garlic, minced

1 small yellow onion, minced

2 tbsp. tomato paste(I use MUTTI, but Cento works well to.)

1 (24-oz.) can tomato purée

4 tsp. kosher salt or Iodized(use what you like)

3 tsp. sugar(amount is optional, so I use 1/2 to 1 tsp.)

freshly ground black pepper

3⁄4 lb. ground beef (80/20)

3⁄4 lb. Anellini pasta rings( Ditalini, Rotelle, elbow or Cavitapi is amazing)

3⁄4 cup freshly grated parmesan, plus save more more for serving with each bowl.

Instructions

Melt 2 tablespoons butter in a 4-qt. saucepan over medium-high.

Add the garlic and onion and cook until soft, 3 to 4 minutes. Make sure they are soft and not translucent as with other recipes.

Add the tomato paste and cook for 2 minutes more.

Add the remaining butter, the tomato purée, 2 teaspoons salt, the sugar, pepper, and 1⁄4 cup water and cook until thick, about 5 minutes. Sugar you can cut back but I find that it toned down the dish to getting it exact to the original recipe in the can.

Meanwhile, make the meatballs. Mix the remaining 2 teaspoons of salt with the ground beef. Roll meat into 3⁄4-inch balls. Place meatballs into sauce and reduce the heat to medium. Cook until the meatballs are cooked through, 6 to 8 minutes. Do not over cook these they will cook in the mix and you still want them done. I have made this dish with pork, turkey and chicken ground. The key is the sauce.

Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes.

Drain, then add to the saucepan along with the cheese.

Divide between bowls and serve with more cheese on the side.