Cavatappi & Meatballs in Lemon-Basil Sauce

I had a Pampered Chef party at my house a few weeks ago.  The Pampered Chef representative brought a few of her cookbooks and shared this recipe with me.  This recipe is from one of the Pampered Chef cookbooks.  It is NOT my personal recipe, it is a Pampered Chef recipe. We all enjoyed the mean and it was a big hit with my boys.  I am definitely going to be making it again!

CAVATAPPI & MEATBALLS IN

LEMON-BASIL SAUCE

Pasta & Meatballs

8 oz. uncooked cavatappi pasta

1 small yellow onion

2 garlic cloves, peeled

2-1/2 Tbsps Sweet Basil Rub*

2 oz. fresh Parmesan cheese

2 slices white sandwich bread

1 egg, lightly beaten

1 lb. ground chicken

1-1/2 tbsp. olive oil

Sauce

1 lemon

1 small yellow onion

3 garlic cloves, peeled

½ tbsp. Sweet Basil Rub*

1 tbsp. olive oil

1-1/4 cups chicken stock

½ cup dry white wine such as Sauvignon Blanc

¼ cup mascarpone cheese **

½ tsp. each salt and sugar

1 cup fresh parsley

1.       Cook pasta according to package directions.  Drain and set aside.

2.       Meanwhile, for meatballs, process onion, garlic and rub in Manual Food Processor until onion is finely chopped.  Grate cheese.  Remove and discard crusts from bread, tear bread into pieces.

3.       Combine bread, onion mixture, egg and cheese in large bowl; mix until a smooth paste forms.  Add chicken and mix gently but thoroughly.

4.       Heat oil in 11- or 12-inch skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering.  Scoop meat mixture, forming 24 meatballs, into skillet.  Cook uncovered for 7-9 minutes or until golden brown, turning occasionally.  Remove meatballs from skillet.

5.       To prepare sauce, juice lemon to measure 1 tbsp.  Process juice, onion, garlic and rub in Manual Food Processor until onion is finely chopped.

6.       Add oil and onion mixture to skillet. Cook 1-2 minutes or until onion is softened.  Add stock and wine; cook 2 minutes.  Stir in cheese, salt and sugar.

7.       Return meatballs to skillet.  Stir in pasta.  Cook, covered, 2-3 minutes or until hot.  Chop parsley.  Sprinkle parsley over pasta.

*2 tbsp. dried basil, 1 tsp. sugar, 1 tsp paprika, ¾ tsp. salt and ½ tsp ground black pepper can be substituted for the Sweet Basil Rub.

**2 oz. softened cream cheese can be substituted for the mascarpone.

Rotini or penne pasta can be substituted for the cavatappi.

Enjoy!

The Creative Cook

Italian Sausage Tortellini Soup

This is the soup I had my eye on that I needed to make bulk sausage for.  It turned out really well.  The original recipe comes from www.twopeasandtheirpod.com.  I made a few changes to suit my family.  My husband claims that this is one of my better soups.  Enjoy!

Italian Sausage Tortellini Soup
Yield: 6 - 8 servings

Ingredients:

1 lb. homemade Italian Sausage (bulk), rolled into 1/4 teaspoon size balls
1 tablespoon olive oil (more if you used lean pork for sausage)
1 small onion, diced
3 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
1/8 teaspoon red pepper flakes
8 - 10 cups chicken or vegetable broth
1 28 oz. can tomato puree or crushed tomatoes
2 cups chopped baby spinach
2 cups cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and pepper, to taste

Directions:

1.  In a large skillet, brown the mini sausage balls until cooked through (use a tablespoon of olive oil, if necessary).  This should take about 5 - 7 minutes.  Drain off the grease and place the sausage balls on a plate lined with paper towels.

2.  In a large pot, heat 1 tablespoon olive oil over medium high heat.  Add the onion and cook until tender, 3-4 minutes.  Stir in the garlic and cook for 2 minutes.  Stir in the red peppers, bay leaf, and red pepper flakes.  Cook until peppers are soft, about 3 minutes.

3.  Stir in the broth, tomatoes and spinach.  Bring to a boil.  Add the tortellini and cook until tortellini is tender, 7-8 minutes.  Stir in the fresh basil and season with salt and pepper, to taste.  Stir in the sausage balls and heat until warm.  Remove the bay leaf and serve.

The Creative Cook