Welcome to the my series Nostalgic Soups, where I take soups from my childhood and add a bit of an adult spin!! First up, we have SpaghettiOs alla vodka. (recipe below)
Now, I know a lot of people don’t consider SpaghettiOs a soup, but to me, it just feels so soupy, and it’s my series so I make the rules!!
I took the concept of a vodka sauce and infused it into a homemade SpaghettiOs dish. It was SOOO delish. A little bit of kid nostalgia mixed with some grown up flavors. Feel free to take a shot of vodka also while you eat your soup! JK GAG.
spaghettio’s inspo from pasta queen herself @foodsofjane!!
RECIPE (serves 2)
SpaghettiOs Alla Vodka
2 tbsp olive oil
4 cloves crushed or grated garlic
3 tbsp tomato paste
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
1.5 oz vodka
8 oz dried anelli pasta
3 1/2 cups chicken broth, plus more if needed (can sub veggie broth)
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt & pepper
1. In a large skillet, heat up olive oil on medium-low heat. Add the garlic, and cook for a minute or two until fragrant. Turn your heat to medium, and mix in the tomato paste, oregano, garlic powder, onion powder. Cook until tomato paste has turned a brick red color, about 3-4 minutes.
2. Add in the vodka, and cook for another minute or two until the alcohol has cooked off. Add your pasta and chicken broth, and cook for 15 minutes, stirring occasionally, until pasta is al dente. Leave uncovered and make sure pasta is cooking at a light boil. If the sauce/soup starts to get too thick, add more broth (or water).
3. Once pasta is al dente, mix in the cream until smooth, and then mix in the Parmesan cheese. Season with salt and pepper, if desired (I didn’t need extra salt since I used chicken broth, but taste and decide for yourself). If you still feel the dish is too thick, mix in more broth/water before removing from heat!
4. Serve warm topped with a little bit of black pepper and grated parm!