Name: Adult "SpaghettiOs"
Yield: 4 to 6 Servings
Ingredients: 2 28-ounce cans whole peeled tomatoes; ¼ cup panko (Japanese breadcrumbs); 1 tablespoon coarsely grated Parmesan, plus more for serving; ½ teaspoon dried oregano; ¼ teaspoon garlic powder; ¼ teaspoon crushed red pepper flakes, plus more; Kosher salt; 1 large egg, beaten to blend; 5 tablespoons heavy cream; 1 pound ground beef chuck (20% fat); 2 tablespoons olive oil; ½ medium onion, finely chopped; 1 large garlic clove, finely grated; Freshly ground black pepper; 2 tablespoons tomato paste; 2 teaspoons sweet paprika; 1 tablespoon sugar; 4 large sprigs basil; 12 ounces anelletti, ditalini, or other short tubular pasta

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Alex Lau

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

Recipe notes