These homemade Spaghetti-O's are an elevated version of the childhood classic, enhanced with a tasty sauce and Italian-style meatballs.
Ingredients
- 16 ounces ring-shaped pasta , Anelli Siciliani
- 30 ounces tomato sauce
- 1 tablespoon Cantanzaro herbs
- 2 teaspoons sugar
- 1 teaspoon salt , or to taste
- 0.5 teaspoons pepper
- 16 ounces meatballs
- 0.5 cups shaved Parmesan cheese
- fresh basil
Instructions
-
1
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.
-
2
Add tomato sauce, Cantanzaro herbs, sugar, salt. and pepper to the pot; bring to a simmer over medium-low heat.
-
3
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.
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4
Stir in cooked pasta rings. Garnish with basil leaves and Parmesan shavings and serve immediately.
Nutrition Facts
Per serving
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