Ree Drummond’s One-Pot Homemade O’s Are Better Than the Canned Kind

Do you remember cracking open a can of saucy pasta O’s after school and calling it a gourmet moment? So does Ree Drummond. The Pioneer Woman herself recently shared her grown-up take on the childhood classic. Her one-pot wonder packed with nostalgic flavor and made entirely from scratch (minus the Os’, of course). Creamy, comforting and just a little bit spicy, Ree’s homemade O’s are everything you remember, only better. Even better? They come together in one pan, with real ingredients and zero preservatives. If you’re craving a blast from the past, this is the comfort food you need.

Why you’ll love Ree’s one-pot homemade O’s

“There are certain foods that instantly transport me back to my childhood,” Ree says in a recent episode of The Pioneer Woman. “And one of those things are those little round pasta O’s in tomato sauce that come in a can. We all know what I’m talking about.” It’s that sense of pure, no-fuss comfort that inspired her to recreate the dish at home.

Ree’s version keeps all the creamy, savory tomato flavor you loved as a kid, but adds layers of depth with ingredients like onion, garlic, rosemary and a lot of spices. Think of it as an upgrade rather than a recreation. “Once you make it yourself, you’ll fall in love,” says Ree. “You’ll feel like a kid again, which is the whole point, of course.”

One of the best parts of Ree’s homemade O’s is that everything comes together in a single pot, meaning fewer dishes and maximum flavor. “The sauce in this pasta dish is a little bit mysterious,” Ree says. “It has things other than tomato going on.” To finish it off, Ree stirs in grated Parmesan for a cheesy finish and tops each bowl with a little more cheese and parsley.

Ree’s tips for the creamiest homemade O’s

Even though Ree still loves the original canned pasta, she says her version looks and tastes just like it (if not better). Here are her top tips for nailing that authentic slurp:

1. Use tomato paste for rich flavor. “The little pasta O’s have a really yummy tomato cream sauce, so that’s where the tomato paste comes in,” Ree says. Make sure to coat the onions well and let it deepen in color for the best flavor base.
2. Don’t skimp on the spices. Paprika, chili powder and a pinch of cayenne give the dish dimension without overpowering that nostalgic tomato taste. “I don’t think the ones in the can had any spice, but I like to spice things up,” Ree adds.
3. Let the pasta simmer right in the sauce. This one-pot approach not only saves dishes—it intensifies the flavor. As the pasta cooks, it absorbs the sauce, creating a thicker, creamier result than boiling separately.

Ree Drummond’s one-pot homemade O’s recipe

“I think I’ll make this every day,” Ree says after taking a bite. “I feel like a kid again.” You can follow her official recipe below, which takes just 30 minutes. Talk about a quick and easy dinner!

Ingredients:

• 3 Tbs. olive oil
• 4 garlic cloves, minced
• 1 large onion, finely diced
• 1 Tbs. chopped fresh rosemary
• 6 Tbs. tomato paste
• 3 cups chicken or vegetable stock
• ½ cup half-and-half
• Salt and pepper
• 1 tsp. paprika
• ½ tsp. chili powder
• ¼ tsp. cayenne pepper
• 12 oz. anelletti pasta (or any small pasta)
• ⅓ cup grated Parmesan, plus extra for garnish
• ¼ cup chopped parsley, for garnish

Directions:

• Total time: 30 minutes
• Yield: 4-6 servings

1. Heat olive oil in a Dutch oven or high-sided skillet over medium-high heat. Add onion, garlic and rosemary. Cook for two minutes, until onions are translucent.
2. Stir in tomato paste and cook for another minute until it coats the onions. Then, pour in chicken stock and half-and-half and stir to combine. Add paprika, chili powder, cayenne and season with salt and pepper.
3. Bring the mixture to a boil, then stir in the pasta. Cook uncovered, stirring often, for 10–12 minutes or until pasta is al dente and sauce has thickened.
4. Remove from the heat, then stir in grated Parmesan and mix until melted. Spoon into bowls, top with extra cheese and chopped parsley, and serve hot.

Storage and reheating tips

Got leftovers? These homemade O’s hold up surprisingly well. Let the pasta cool completely before transferring to an airtight container. Store in the fridge for up to four days. When you’re ready to reheat, add a splash of chicken stock or half-and-half and warm it gently on the stove or in the microwave until creamy again. This recipe is freezer-friendly too—just skip the cheese until you’re ready to serve.

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This story was originally published May 21, 2025 at 10:00 AM.