Cappello’s Pasta with my Fettuccine and Meatballs

I’m always on Instagram. Just ask my husband. It’s probably the first thing I look at in the morning when I wake up–even before I brush my teeth! Hah. A few weeks ago, my girl over at livinpaleo¬†posted about paleo pasta–YES, pasta, on her blog and I was so intrigued! The company is Cappello’s, based out of Colorado. I just had to try it! Ordered a sampler pack for myself, but I had to wait just a bit because they only ship on Mondays and I placed my order on a Wednesday or something! TORTURE!

I finally got my box of goodies, yesterday, and here’s what it contained:

Ok, you’ll be in for a bit of sticker shock, but oh my does it taste like the real thing!

First, I weighed out 3 oz of the fettuccine pasta. It does say serves 2, but I decided I’m making my packages serve 3, quite possible 4 (I am now babysitting my pasta…I think 3 oz is way too much for me! lol.)

All the while, I was getting my pot of water boiling on the stove. Once it was boiling, I dumped my pasta in and set my timer for 45 seconds. Got my strainer ready and once the timer went off, I strained my pasta and served my meatballs with Rao’s Homemade marinara sauce.

And voila! Here it is!

Cappello’s Grain-Free and Gluten-Free Fettuccine and Meatballs


  • 1 jar of Rao’s Homemade marinara sauce¬†
  • 1 pound of ground turkey
  • 1 pound of sweet Italian sausage
  • 2 eggs, beaten
  • 1/2 cup almond flour
  • 1 tsp dried basil (double if using fresh)
  • 2 tsp dried oregano (double if using fresh)
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • Coconut oil/ghee/olive oil for browning


  • Dump the jar of marinara sauce in a pot and warm over low heat
  • Pre-heat oven to 350F
  • Combine the rest of the ingredients in a bowl until combined
  • Form the mixture into balls, I form 1.5″ sized meatballs
  • Heat a large skillet over med-high heat
  • Melt your fat of choice (I like to use ghee! They come in 3.5 pound buckets at Costco!)
  • Brown your meatballs on all sides, don’t overcrowd you pan
  • Once all of your meatballs are browned, place them on a baking sheet lined with parchment paper
  • Bake in the oven for 15-20 minutes until cooked throughout
  • Add the meatballs to your warmed marinara sauce and serve over Cappello’s pasta!

I’m not quite sure how well the pasta reheats after they’ve been cooked, so I suggest portioning out the uncooked pasta and using what you’re going to eat. For me, I like to use my handy dandy food scale! The fettuccine contained 9 oz of pasta, so I measured out 3 oz for myself, which was a bit too much for me, unfortunately. But at least I didn’t boil the whole dang package all at once! lol. Sometimes I’m impulsive like that…