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. 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. 2 Add tomato sauce, Cantanzaro herbs, sugar, salt. and pepper to the pot; bring to a simmer over medium-low heat.
3. 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.
4. 4 Stir in cooked pasta rings. Garnish with basil leaves and Parmesan shavings and serve immediately.

Nutrition per serving