Smoky, Cheesy Upgraded Spaghettios

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Smoky, Cheesy Upgraded Spaghettios AI-generated image
20 minTotal time
EasyDifficulty
480kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ketchup Use an equal amount of tomato sauce and add a small pinch of sugar for a similar sweet-tangy base.
  • Italian-blend cheese Use an equal amount of shredded mozzarella or mild cheddar.
  • Small pasta rings or shapes Use an equal amount of macaroni or another small pasta.

Nutrition per serving

Estimated values for 1 serving, 480 kcal

Protein17 g
Carbohydrates73 g
Fat12 g

Fiber 4 g · Sugar 15 g · Sodium 1050 mg

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A quick, nostalgic bowl of tender pasta in a tangy tomato-ketchup sauce, boosted with garlic, onion, and a little BBQ rub. Melted Italian-blend cheese and a touch of sissy sauce make it cozy, smoky, and gently spicy.

Main Dish American

Steps

  1. Bring a small saucepan of salted water to a boil. Add the pasta and cook until tender according to its package directions. Drain.
  2. In the same saucepan, warm the olive oil over medium-low heat. Stir in the garlic powder, onion powder, and BBQ rub for about 15 seconds, just until fragrant.
  3. Add the ketchup, mustard, sissy sauce, and water. Stir until smooth, then simmer gently for 2–3 minutes. If it gets too thick, stir in a splash of water.
  4. Add the drained pasta and stir until coated. Taste and season with salt and pepper; add more sissy sauce or BBQ rub if you like.
  5. Turn off the heat and stir in the cheese until melted and creamy. Serve with a small pinch of Tajín if desired.

Tips for Smoky, Cheesy Upgraded Spaghettios

  • Small pasta shapes such as ditalini or elbows work well if you do not have pasta rings.
  • Keep the BBQ rub modest at first; its salt and spice can quickly take over the tangy sauce.
  • A small saucepan makes it easier to stir the cheese in smoothly without leaving much sauce behind.

Drink pairing

A crisp, lightly hopped pale ale
Its refreshing bitterness balances the sweet-tangy sauce and cuts through the melted cheese.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot, stirring in a little water if the sauce has thickened.

Frequently asked questions

Can I make the sauce less spicy?
Use less sissy sauce and skip the Tajín; the ketchup, mustard, and cheese will still give the dish plenty of flavor.

How do I keep the sauce from getting too thick?
Stir in water a splash at a time until the sauce coats the pasta but still looks glossy.

Can I prepare this ahead?
It is best freshly made, but you can cook the pasta and sauce separately ahead and refrigerate them; combine and heat until steaming hot when ready to eat.
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