Sausage Meatball & Cavatappi Skillet
Serving Size / Yield
- 1 lb Cavatappi Pasta
- 1 tbs Olive Oil
- 1 pkg Italian Sausages, casings removed & rolled into small meatballs
- 1 Egg
- 1 16-oz can Fire Roasted Tomatoes
- 1 Onion, diced
- 2 Garlic Cloves, minced
- ½ C White Wine
- ½ tsp Dry Rosemary, crushed
- 1 tbs Dry Parsley
- Kosher Salt & Freshly Ground Black Pepper
- ½ C Parmesan Cheese, grated
- Fresh Parsley, chopped for garnish
Begin this recipe for sausage meatball and cavatappi skillet by bringing a pot of salted water to a boil for your pasta. Cook your pasta to al dente according to package directions. Once finished, drain and rinse under cold water.
In the meantime, make your sausage meatballs. Remove the casings from the sausages and then set into a bowl with your egg. Mix the two together with your hands and then roll the meat into small meatballs. Next, heat your oil in a large, deep skillet. Once hot, add your sausage meatballs and let cook, covered, for about eight to 10 minutes or until nicely browned on all sides and cooked through.
While the sausage meatballs are cooking, pour your tomatoes into your food processor. Pulse until the tomatoes are mostly chopped. Next, remove your sausage meatballs from the pan once they are cooked through. Reserve about one tablespoon of the drippings from the pan and then return to the heat and saute your onions.
Let the onions cook for about five to seven minutes or until tender and beginning to brown. Toss your garlic into the pan and let cook for about 30 seconds or until fragrant. Pour in your white wine and then scrape the bottom of the skillet with your spatula to release any browned bits on the bottom.
Continue by pouring in your tomatoes followed by the rosemary, parsley, salt, pepper, and your sausages. Stir well to combine and reduce the heat to medium low. Let cook for about 10 minutes, stirring occasionally.
Toss your pasta into the sauce until well coated. Serve hot with a garnish of fresh chopped parsley. Enjoy!