Grown-Up Spaghetti-O’s

Anyone else get nostalgic for the pasta of their childhood? This recipe is a fun upgrade on that canned spaghetti dinner of your past.

INGREDIENTS

• 1 (1-pound) package DeLallo Ditalini Rigati
• 2 (28-ounce) cans DeLallo Imported San Marzano Tomatoes
• 1 package frozen mini meatballs, thawed
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons DeLallo Tomato Paste
• ½ teaspoon crushed red pepper
• 2 teaspoons paprika
• 1 tablespoon sugar
• 1 teaspoon dried basil

DIRECTIONS

1. Cook pasta according to package instructions. Drain and set aside.
2. Purée tomatoes in a food processor and set aside.
3. Heat oil in a large sauté pan. Add meatballs and cook until lightly browned on all sides, about 5 minutes. Transfer to a plate and set aside.
4. Add the onion and garlic to the pan. Cook until onion is translucent, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and cook for 1 minute. Add the paprika and pepper flakes and cook until fragrant. Add sugar, basil and reserved tomato purée. Reduce heat and simmer until sauce is slightly reduced and flavors have melded about 20 minutes.
5. Add the meatballs and excess juices to the tomato sauce. Cook for 5-10 minutes or until warmed through.
6. Add pasta to sauce and toss to coat. Serve.