• In a large bowl, combine sausage, bread crumbs, milk and Italian seasoning. Form into 36 meatballs.

  • Heat a large nonstick skillet over medium heat and coat with nonstick cooking spray. Add onion and garlic; cook 3 minutes. Stir in diced tomatoes and tomato sauce; bring to a simmer.

  • Add meatballs to sauce. Cook, covered, on medium-low for 5 minutes. Turn meatballs and cook an additional 5 minutes. Meanwhile, cook cavatappi as per package directions, about 8 minutes. Drain, reserving 1 cup of the pasta cooking water.

  • Spoon meatballs and sauce plus reserved pasta water over pasta. Sprinkle with cheese, if desired. Serve with Radicchio and Shaved Fennel, if desired.

Radicchio and Shaved Fennel

Combine 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp mustard and a pinch of salt and pepper. Toss with 1 head sliced radicchio and 1 bulb thinly sliced fennel. Top with shaved Parmesan.

Nutrition Facts

472 calories; 6 g total fat; 0 mg cholesterol; 623 mg sodium. 77 g carbohydrates; 25 g protein;