Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::5
Ingredients
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16 ounces ring-shaped pasta (Anelli Siciliani)
30 ounces tomato sauce
1 tablespoon Cantanzaro herbs, (such as Savory Spice Shop® Cantanzaro herbs)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
16 ounces Italian-style meatballs
1/2 cup freshly shaved Parmesan cheese, or as needed, for garnish
fresh basil, for garnish
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 1/2 cup pasta water, drain pasta, and set aside.
Add tomato sauce, Cantanzaro herbs, sugar, salt. and pepper to the pot; bring to a simmer over medium-low heat.
Meanwhile, cut each meatball into 4 pieces. Roll each piece into a mini meatball. Drop meatballs into sauce; simmer until heated through, about 10 minutes. If sauce seems too thick, thin out by adding pasta water, 1 tablespoon at a time.
Stir in cooked pasta rings. Garnish with basil leaves and Parmesan shavings and serve immediately.
Cook’s Note
Italian-style meatballs are found in the refrigerated section of most grocery stores. I found Cantanzaro herbs and anelli pasta online.