Homemade Spaghettios with Franks
A childhood classic, reimagined to appeal to adults as well as kids! These homemade Spaghettios with franks are a nostalgia-filled bowl of comfort.
Ingredients
- 10 oz turkey lit’l smokies cocktail franks
~⅔ of package, can sub other varieties
- 8 ozshort pasta
such as anelletti or ditalini
- 110.8 oz can condensed tomato soup
i use campbell’s
- ⅓ cfreshly grated parmesan cheese
plus more for topping
- ¼ chalf-and-half
- ½ tbspfreshly minced garlic
- ¼ cfresh basil leaves)
julienned (optional, for topping
- 2 tbspbutter
- ¾ cchicken stock
or sub water
- ½ tspcrushed red pepper flakes
optional
- 1 tspwhite sugar
optional
- 1 tsponion powder
- ½ tspdried thyme
- 1 tspdried oregano
- ¼ tspfresh cracked black pepper
- to tastesalt
- olive oil
Directions
- 1
Begin bringing a large pot of salted water to a boil for the pasta. Around step 3 add the pasta to the water and cook per package instructions for al dente (usually around 15 min for anelletti). Drain and set aside until needed.
- 2
Pat the little smokies dry with paper towels and cut them into thirds (I do an angled cut).
- 3
Warm a drizzle of olive oil (about 2 tsp) over medium heat in a large skillet. Once warm, add the sliced sausages and cook, stirring occasionally, until they’re crispy, about 3-5 minutes. Transfer to a plate and tent with foil to keep warm, do not wipe the skillet clean.
- 4
Reduce heat to medium-low and add the butter to the pan. Once melted, add the garlic and red pepper flakes. Cook, stirring constantly, for about 1 minute (should be fragrant), then add the condensed soup (do NOT add the water as directed on the can). Mix to incorporate.
- 5
To the soup add the half-and-half, chicken stock, white sugar, onion powder, thyme, oregano, and black pepper. Raise the heat to medium to bring the mixture to a gentle boil, then reduce heat to a simmer.
- 6
Add the parmesan and mix until fully melted and incorporated. Taste the sauce and add salt to taste if desired.
- 7
Remove the skillet from heat. Add in the cooked pasta and sausages, mix together. Serve immediately, topped with more parmesan and fresh basil.
About this Recipe
Homemade Spaghettios with Franks: A Nostalgic Comfort Food Makeover
Craving a taste of childhood but with an adult twist? Our Homemade Spaghettios with Franks recipe is here to deliver! Forget the can – this scratch-made version elevates the classic comfort food to new heights, making it perfect for a cozy family dinner or a nostalgic treat. This isn't just a meal; it's a bowl of warm, saucy happiness that appeals to both kids and adults alike.
The secret to this delightful dish lies in its incredibly flavorful sauce. We start with a base of condensed tomato soup, transforming it into a rich, creamy, and slightly sweet sauce with the addition of half-and-half, fresh garlic, onion powder, and a blend of dried herbs like oregano and thyme. A generous swirl of freshly grated Parmesan cheese ties it all together, creating that iconic Spaghettios taste you remember, only better. Paired with tender small pasta shapes and savory turkey lit'l smokies cocktail franks (though you can easily sub beef or cheddar franks!), every spoonful is a journey back to simpler times.
Tips for the Perfect Bowl:
- Pasta Perfection: While anelletti pasta gives the most authentic Spaghettios look, ditalini or even small elbow macaroni work wonderfully for this comforting dish.
- Frankly Delicious: Don't be afraid to experiment with your favorite type of franks. Beef, chicken, or cheddar cocktail franks can all add a different dimension of flavor to your Spaghettios with Franks.
- Spice It Up: A pinch of crushed red pepper flakes adds a subtle warmth that adult palates will appreciate, contrasting beautifully with the sauce's sweetness.
- Fresh Finish: Garnish with extra freshly grated Parmesan cheese and julienned fresh basil for a vibrant pop of color and herbaceous freshness.
This easy-to-make dish is not just about bringing back memories; it's about creating new ones around a bowl of genuinely delicious, homemade comfort.