1 package (16 oz.) Italian Meatballs (used shrimp)
2 tsp. olive oil
1 tsp. garlic, minced
½ tsp. crushed red pepper
1 can (28 oz.) whole plum tomatoes, chopped
1 can (6 oz.) tomato paste
¼ tsp. ground fennel
¼ tsp. sea salt
1 package (8 oz.) bucatini pasta, cooked according to package directions
Cook meatballs according to package directions. Then heat oil in a 4-quart stockpot, then sauté garlic and red pepper for 1 minute. Stir in cooked meatballs and remaining ingredients, except pasta. Simmer for 20 minutes and toss together pasta and sauce. Serve topped with fresh Romano cheese.
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