Veal Campanelle Royal

In honor of the Royal Wedding; this brings Hamburger Helper (ugh) to a new level. You'll never want to have it again after having this. It comes together quickly... and you can switch up the pasta to your favorite, but I just love how the meat and sauce gets caught in these noodles!

You'll need:

- Roughly 1 1/2 pounds ground veal

- Half package (maybe 2 1/2 cups- dry) campanelle pasta.

- 2 scallions

- 2 cloves garlic

- 3/4 of a large can of San Marzano tomatoes (fridge/freeze the rest for something else)

- Seasonings: dry red pepper flakes, garlic powder, basil, oregano, dash of cayenne pepper, salt and pepper.

- Fresh basil

- Freshly grated Romano cheese

Step by Step with Ease:

1- You'll need two large pots. In one, prep your pasta water- bring to a boil. In the other pot, heat up a nice amount of olive oil and add meat, garlic, and white parts of the scallions, salt and pepper.

2- Once the meat is browned, remove with a slotted spoon and set aside.

3- Add your tomatoes to the same pot you cooked your veal in and seasonings (maybe 1 tsp of each and if you don't want it too spicy, use less red pepper flakes/cayenne). Crush your tomatoes with a potato masher or a wooden spoon. *To cut the tomatoe-acidity, you can sprinkle a bit of sugar if you want. Let simmer 5 minutes.

4- Salt your pasta water and add pasta....follow package instructions, but when there are about 3 minutes left to "al dente," remove them with the slotted spoon and add them to the tomatoes.

5- Add the meat back in, stir in the green parts of scallions, fresh basil and some Romano cheese.

6- Stir and let flavors "marry" for a minute.

7- Dig in!