Cheesy Sausage Spaghetti Hoops
This recipe is my delicious love letter to the iconic tin of spaghetti hoops and sausages!
Whether you call them ‘spaghetti rings’, ‘spaghetti hoops’ or ‘spaghetti o’s’, we all know what we’re talking about here. I’m not even in the slightest bit ashamed to say I am partial to a tin of spaghetti hoops here and there. On toast with some cheese? You know it makes sense. This recipe is heavily inspired by that, just with a slightly more ‘gourmet’ twist. Almost like Spaghetti and Meatballs! Follow me…
Spaghetti hoops are great, but spaghetti hoops and sausages are even better. Although always slightly wary, as do we know if it’s actually pork used in those sausages? Not in the slightest. But today we’re using actual pork sausage – promise 😅
Mini Sausage Meatballs
I love adding some mini meatballs in with the spaghetti hoops. To make the meatballs, just squeeze out lots of tiny chunks from a pork sausage, then roll them into balls. I find it easiest to wet my hands before rolling them, just to prevent the meat from sticking to your hands. From there, just fry them until deep golden all over. Building up a crust on the meatballs is important to develop flavour (they don’t need to be completely cooked through in the first instance).
Process shots: roll meatballs (photos 1&2), fry (photos 3&4)
One Pot Spaghetti Hoops
The beauty of this recipe is that it’s all made in one pot. No boiling the pasta separately – it’s cooked in the pot with all the other ingredients!
Anellini Pasta (spaghetti hoops)
Or Anelli, I can’t figure out which way it’s spelt as I’ve bought it with both pronunciations on the packet (please feel free to correct me in comments). Basically, this is a hoop-shaped pasta and what we’ll be using in this recipe.
Where can I find Anelli pasta?
You’ll find it in Italian Grocers or online. I haven’t found it in supermarkets before, but you might be lucky! If you can’t find it, just sub for other tiny pasta i.e. elbow macaroni.
The sauce itself is really simple. It’s tomato based and flavoured with rosemary and basil. The sauce is created with crushed tomatoes and chicken stock, which provides enough liquid for the pasta to cook too.
Process shots: fry shallots (photo 1), fry rosemary and garlic (photo 2), fry tomato puree (photo 3), add crushed tomatoes, water, chicken stock, pasta, sausage and basil (photo 4).
Cheesy Spaghetti Hoops
Originally when I first tested this recipe, I left it without cheese. I know, criminal. But this recipe really does invite itself to copious amounts of cheese, and that’s exactly how it ended up.
What kind of cheese should I use?
Once the pasta has cooked and the sauce is thick, I like stirring through some parmesan for a boost of flavour. I then top with mozzarella and more parmesan and pop it under the grill until golden and bubbly.
Process shots: add parmesan (photo 1), stir (photo 2), add parmesan and mozzarella (photo 3), grill (photo 4).
Homemade Spaghetti Hoops FAQ
What other kind of sausage could I use?
I use regular Cumberland sausages, however you can use different ones if you fancy. I recommend pork, as it pairs with the flavours best, but I imagine beef would also work. In all cases you want some good quality and fatty sausages, just for maximum flavour. If you don’t have access to sausages use minced/ground sausage meat. From there use a tsp to scoop the meat before rolling it into meatballs.
Do I have to add sausage?
The sausage adds heaps of flavour, so I highly recommend adding! If you’re short on time just use scissors to cut the sausages into small pieces instead of rolling the meatballs.
What if I can’t find Anelli?
You can sub any other type of small pasta. I tested this with elbow macaroni which worked just fine!
Serving Spaghetti Hoops & Sausages
I wouldn’t recommend making this ahead of time, but you can certainly store leftovers! Just allow to completely cool and tightly store in the fridge for a couple of days. Reheat until piping hot in the microwave.
For another sausage meatball recipe check out my Gnocchi & Sausage Meatballs!
Alrighty, let’s tuck into the full recipe for this cheesy sausage spaghetti hoops shall we?!
How to make Spaghetti Hoops and Sausage Meatballs (Full Recipe & Video)
Cheesy Sausage Spaghetti Hoops
Oven-Safe Large Deep Pot or Pan (see notes)
Sharp Knife & Chopping Board
- 600g / 1.3lb good quality Pork Sausages (see notes)
- 2 large Shallots, finely diced
- 3 large cloves of Garlic, finely diced
- 2 large sprigs of Fresh Rosemary, finely diced (approx 1 tbsp)
- 75g / 2.6oz Tomato Puree (Tomato Paste in US)
- 2x 400g/14oz cans of Crushed Tomatoes
- 900ml / 3 3/4 cups Chicken Stock
- 400g / 14oz uncooked Anelli / Anellini Pasta (see notes)
- 1 small bunch of Fresh Basil, finely diced
- 80g / 1 cup freshly grated Parmesan
- 200g / 7oz freshly grated Mozzarella
- Olive Oil, as needed
- Salt & Pepper, as needed
Squeeze lots of tiny chunks from the sausages, then wet your hands and roll them into meatballs. I usually get around 8 or so from 1 sausage.
Add a drizzle of oil to a large deep oven-safe pot or pan over medium-high heat. Add the meatballs and fry until they've built up a deep golden crust all over. Remove from the pan and place to one side. Work in batches if you need to and add a drizzle of oil in between if the pan dries out.
Lower the heat to medium and add the shallots to the leftover fat. Fry for a few mins until soft and golden, then add in the garlic & rosemary and fry for a further 30 seconds or so. Stir in the tomato puree and fry for 1 min, then pour in the crushed tomatoes. Fill each can about 1/3 the way up with water, swill then add that in too.
Add in chicken stock, pasta, meatballs, basil and a pinch of salt & pepper. Give it all a good stir, bring to a simmer then lower the heat slightly. Simmer and stir until the pasta cooks right through and the sauce is thick and no longer watery (see video for consistency).
Turn off the heat and stir through 2/3 of the parmesan until it fully blends, then check for seasoning and adjust with salt & pepper. Top with mozzarella and the rest of the parmesan, then place under the grill until deep golden and bubbly. Serve up and enjoy!
b) What kind of sausage should I use? – I use regular Cumberland sausages, however you can use different ones if you fancy. I recommend pork, as it pairs with the flavours best, but I imagine beef would also work. In all cases you want some good quality and fatty sausages, just for maximum flavour. If you don’t have access to sausages just use minced/ground sausage meat. From there use a tsp to scoop the meat before rolling into meatballs.
c) Pasta – You’ll find Anelli (hooped pasta) in Italian Grocers or online. I haven’t found it in supermarkets before, but you might be lucky! If you can’t find it, just sub for other tiny pasta i.e elbow macaroni.
d) Consistency – It’ll seem like a lot of liquid at the start, but it all gets soaked up. The sauce should be pretty thick before adding the cheese and certainly not watery at all. If it’s still a little watery just continue to simmer until it reduces. If the pasta is still not fully cooked before the sauce reduces, just add in more boiling water a splash at a time until the pasta cooks.
e) Serving – I usually just serve this with Garlic Bread, but it’s totally optional.
f) Calories – Whole recipe divided by 5.
This recipe is my delicious love letter to the iconic tin of spaghetti hoops and sausages! Whether you call them ‘spaghetti rings’, ‘spaghetti hoops’ or ‘spaghetti o’s’, we all know what we’re talking about here. I’m not even in the slightest bit ashamed to say I am partial to a tin of spaghetti hoops here…