1. Heat sauce in a saucepan set over medium-low heat. Add uncooked meatballs and simmer for 20–22 minutes, covered, to avoid splatter.

2. In a pot of boiling salted water, cook pasta until al dente, about 7 minutes. Reserve 125 mL (½ cup) cooking water, then drain pasta.

3. Once meatballs are cooked, add pasta to saucepan. Mix well, adding cooking water as needed until sauce reaches the desired consistency. Season to taste.

4. Serve immediately and garnish with Parmesan petals, fresh basil leaves and ground black pepper.

Quick tip: If you prefer smaller meatballs, simply cut the uncooked meatballs in half and roll them into smaller balls before adding them to the sauce. Cooking time will also be reduced by half.