Skillet Veggie Meatballs and Cavatappi
In a large bowl, combine sausage, bread crumbs, milk and Italian seasoning. Form into 36 meatballs.Advertisement
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.