In a large nonstick pot, melt the butter over medium heat. Stir in the tomato paste, oregano, salt, garlic powder, and onion powder, cooking until the tomato paste deepens in color—about 5 minutes, stirring frequently.

Add the sherry, brown sugar, meatballs (if using), and 6 cups of water to the pot. Raise the heat to medium-high, bringing everything to a boil. Add the bouillon.

Once it’s boiling, add the pasta and cook it according to the package directions until just al dente, stirring often. If the sauce seems too thick, pour in a little more water as needed.

When the pasta is tender, turn off the heat and stir in the Parmesan cheese. Give it a taste and adjust the seasoning with extra broth or salt if necessary.

Scoop into bowls and serve right away!