Homemade Spaghetti-O's
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 (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
Instructions
- 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.
Notes
Cook’s Note
Italian-style meatballs are found in the refrigerated section of most grocery stores. I found Cantanzaro herbs and anelli pasta online.