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Pasta Roni

Homemade Pasta Roni

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This homemade Pasta Roni is a quick, one-pan recipe made by toasting angel hair pasta in butter, then simmering it in seasoned broth until rich, glossy, and full of flavor. Ready in just 15 minutes, it’s an easy weeknight favorite that tastes far better than the boxed version.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 oz angel hair pasta, broken into thirds
  • 3 tablespoons unsalted butter
  • 1 ¾ cups low-sodium chicken broth
  • ¾ cup water
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • ⅓ cup freshly grated parmesan cheese
  • 1 tablespoon fresh flat-leaf parsley, chopped

Equipment

Method
 

  1. Melt butter in a medium skillet over medium heat until foamy. Add broken angel hair pasta and stir to coat in butter.
  2. Toast the pasta, stirring constantly, for 3 to 4 minutes until deep golden brown and nutty-smelling.
  3. Carefully pour in chicken broth and water. Add garlic powder, onion powder, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine, scraping up any toasted bits from the pan.
  4. Bring to a boil, then reduce to a medium simmer. Cook uncovered for 4 to 5 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
  5. Remove from heat. Stir in grated parmesan until melted and sauce is glossy. Taste and adjust salt.
  6. Top with fresh parsley and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 34gProtein: 8gFat: 17gSaturated Fat: 10gSodium: 520mgFiber: 1.5gSugar: 1g

Notes

Storage: Keeps in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen the sauce.
Do not freeze — angel hair pasta becomes mushy after thawing.
Make-ahead: Toast the dry pasta in butter, cool, and store up to 2 days ahead. Add liquid when ready to cook.
Vegetarian: Substitute vegetable broth 1:1 for the chicken broth.

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