In a Dutch oven over medium-high heat, melt the butter.

Then add the water, canned tomato sauce, half and half, garlic powder, onion powder, and salt. Stir to combine.

Add in the Anelli pasta and bring to a boil, stirring constantly.

Reduce heat to a simmer, stirring frequently, for 15-20 minutes until the pasta is tender and the sauce is reduced and thickened.

Stir in parmesan and serve.