From-Scratch Spaghetti Rings with Mini Meatballs

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the pasta and return it to a boil. Cook, uncovered, stirring occasionally, until slightly firm to the bite, about 8 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set it aside.

2. 2

   Add the 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 the meatballs into the sauce; simmer until heated through, about 10 minutes. If the sauce seems too thick, thin it by adding pasta water, 1 tablespoon at a time.

4. 4

   Stir in the cooked pasta rings. Garnish with basil leaves and Parmesan shavings, and serve immediately.

• Calories 279.88 kcal — Moderate 14%
• Protein 13.06 g ↗ Good Source 26%
• Carbohydrate 31.38 g 11%
• Total Fat 11.59 g — Moderate 15%
• Saturated Fat 4.22 g ▲ High 21%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 29.44 mg — Moderate 10%
• Sodium 1222.75 mg ▲ High 53%
• Dietary Fiber 5.12 g — Moderate 18%
• Total Sugars 14.02 g --
• Added Sugars 2.18 g ⌄ Low Source 4%
• Calcium 53.84 mg ⌄ Low Source 4%
• Iron 2.61 mg — Moderate 15%
• Potassium 579.89 mg — Moderate 12%
• Vitamin A 175.37 mcg — Moderate 19%
• Vitamin C 14.27 mg — Moderate 16%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅