Tuesday, January 13, 2009

Cavatappi Al Sugo

As far as pasta goes, I don't really branch out too far. Since I've had this blog, I've been trying some new things with pasta as opposed to spaghetti and meatballs. I saw this recipe on the back of a box of ronzoni pasta and thought it looked really good. I was right!

Cavatappi Al Sugo
original recipe from back of Ronzoni pasta box


2 tablespoons olive oil
1/2 cup EACH finely chopped carrot, celery and onion
2 cloves garlic, minced
3/4 lb. extra lean ground beef
3-1/2 cups (28-oz. can) crushed tomatoes in puree
1 teaspoon dried oregano leaves
1/2 teaspoon salt
6 cups (16 oz.) RONZONI CAVATAPPI, uncooked
Grated Parmesan cheese


In large skillet over medium heat, heat oil; add carrot, celery, onion and garlic. Cook 5 minutes or until tender; add ground beef. Cook until browned, stirring occasionally. Add tomato, oregano and salt; heat to boiling. Reduce heat; simmer 15 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese. 8 servings (1 cup each).


This was a nice alternative to normal spaghetti and meatballs. It still had the taste of an italian pasta dish, but the carrots and celery added something to it. We had tons of leftovers and will be eating them well throughout the week!


  1. I love the meatiness of the sauce - looks so hearty!

  2. Looks really delicious Melissa. Isn't food blog cool? It's open up your new horizon, discover new culinary, learning other culture, and of course making a new friends...