Judi Franco shares recipe for kid-friendly, homemade Spaghettios

There's a reason this recipe exists: People love spaghettios. I know it was a food that was supposed to make kids happy, but to me, there is no better "Happy Food" than spaghettios.

Now this may make Italians cringe, but as far as I'm concerned, Spaghettios are the exact thing that pasta should be: Sweet, starchy and thick enough to stay on an upside-down spoon. I even loved the tinny taste that the can gave it, but that's just me.

The beauty of Spaghettios is that there was so much pasta crammed into one bite. You'll never get that mouth-feel with plain old spaghetti! I wouldn't even DARE to read the ingredients label on the can for fear the world "sugar" or the words "corn syrup" would appear pretty close to the top of the list of ingredients.

But let's face it, anyone eating Spaghettios is not concerned with its nutritional value. Spaghettios are the ultimate junk-food dinner. The Candy of Pastas. That's why I am psyched to share this recipe for Adult Spaghettios with you. It's a LITTLE healthier, but still sweet, and less tinny tasting. No, it doesn't exactly replicate the taste of good ole Chef Boyardee's, but it's close enough to make your tummy very happy indeed!

Ingredients:

2 28-ounce cans whole peeled tomatoes
2 T grated Cheddar Cheese plus more for serving
1 teaspoon onion powder
Kosher salt
3 tablespoons heavy cream
3 Tablespoons butter
2 tablespoons oil
½ medium onion
Freshly ground black pepper
2 tablespoons tomato paste
2 teaspoons sweet paprika
2 tablespoons sugar
2 tablespoons brown sugar
4 large sprigs basil
12 ounces anelletti, ditalini, or other short tubular pasta

How to make it:

• Purée tomatoes in a food processor until mostly smooth; there should still be some dime-sized pieces remaining. Set aside
• Cook onion in skillet, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes; season with salt and pepper.
• Add tomato paste and butter cook about 1 minute.
• Add paprika and onion powder and cook until fragrant, about 1 minute.
• Add sugar, brown sugar, basil, reserved tomato puréed cheese
• Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
• Drain and return to pasta pot. Pour sauce over pasta and stir to combine.
• Transfer to a platter and top with more cheese.

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