Adult Spaghetti O's

Somewhere between nostalgia and laziness, I almost always end up craving Spaghetti O’s or Kid Cuisine. I’ve been severely disappointed by both due to having an adult palate. While I haven’t quite managed how to make a pudding that is literally lava in the center with a weird oxidized skin on top, I do think I’ve figured out a Spaghetti O’s situation that doesn’t make me want to check the expiration date on the can.

My version brings in some bacon for smokiness, coconut cream to replicate that very bizarre sweetness without being cloying, a little miso for umami and chopped calabrian peppers to bring in some adult heat.

I love using a small pasta like ditalini or pearl cous cous, but use what you have! But keep it small just if you’re trying to stay true to that 90’s mouthfeel.

If you want to skip the bacon, use 2 tablespoons of olive oil and perhaps bump it up to 4 tablespoons of butter.

Ingredients:

1 shallot, or ¼ of a yellow onion, finely diced

2 tablespoons butter, cubed

3-4 garlic cloves, finely chopped

1 6. Oz can of tomato paste or full tube

½ cup coconut milk

½ cup freshly grated parmesan cheese

2-3 strips bacon, cut into batons

1 heaping tablespoon of chopped calabrian peppers

1 teaspoon, dried chili flakes

½ cup pasta water, reserved (you may not use all of it!)

½ tablespoon of white or yellow miso

One balled up handful or parsley, finely chopped

1 cup ditalini, pearl cous cous or whatever short pasta you have!

Method:

1. Heat a pan over medium heat, drop your bacon batons in. fry until almost crispy OR fry to totally crispy and remove.

2. Add in garlic and shallot until fragrant, being careful not to burn the garlic.

3. Empty full can or tube of tomato paste into pan. Stir and fry until deep brick red and almost lacy in thinner places. This can take up to 10 minutes.

4. Add in calabrian chiles and miso. Stir to combine.

5. Pour in coconut milk, grated parmesan, butter and chile flakes. stir until well combined. Lower the heat and let the mixture thicken. Add more parm if necessary.

6. Cook your pasta to just under al dente. Before draining, reserve about a ½ cup of pasta water.

7. Quickly drain and add your pasta to the sauce

8. Raise heat to medium high, start streaming in your pasta water until glossy and emulsified

9. Stir in parsley

10. Top with more parmesan or basil and serve!