Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
5
Ingredients
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.
Nutrition Facts (per serving)
| 539 | Calories |
| 27g | Fat |
| 50g | Carbs |
| 26g | Protein |
