Cavatappi Pasta with Marinara and Sicilian Meatballs (for 1)


Jay’s Cavatappi Pasta with Marinara and Sicilian Meatballs radiates with warm, comforting flavors. First, we make the marinara by sauteing a sofrito of finely chopped onions, garlic, carrots, and celery, then simmer with San Marzano plum tomatoes, basil, oregano, and parsley.  While the sauce gently cooks, we prepare Sicilian-inspired meatballs (made with Angus ground beef, Panko breadcrumbs, egg, Romano-Parmesan cheese, and parsley) and roast until tender. When the sauce is almost ready, we drop the meatballs in and simmer a touch longer. Final step: Cook cavatappi pasta until al dente, toss with marinara, top with meatballs and shredded mozzarella, and finish in the oven. Serves 1. #Mangia!

Cavatappi means corkscrew in Italian. Cavatappi pasta is like macaroni that’s shaped into corkscrews.

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