Penne with Vodka Sauce and Mini Meatballs Recipe

culinary_connoisseur

Novice Foodie
Shoutout to my friend who taught me this gem! 🙌🏼 Passing on the knowledge because it's too good to keep to myself. 🤓
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Penne with Vodka Sauce and Mini .jpg



Ingredients

Kosher salt
12 ounces penne pasta
8 ounces ground beef chuck
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
1/4 cup breadcrumbs
1 large egg, lightly beaten
3/4 cup chopped fresh basil
3 cloves garlic (1 minced, 2 sliced)
2 1/2 pounds beefsteak tomatoes, halved
2 tablespoons extra-virgin olive oil
1/4 cup vodka
1/4 cup heavy cream
Freshly ground pepper



Directions

  1. Boil a large pot of salted water and cook the pasta according to package instructions. Save 1/2 cup of the cooking water before draining the pasta.
  2. While the pasta cooks, combine beef, 1/4 cup parmesan, breadcrumbs, egg, 1/2 cup basil, minced garlic, and 1/2 teaspoon salt in a large bowl. Use your hands to mix until just combined, then shape the mixture into meatballs about 3/4-inch in size, yielding around 20 meatballs. Grate the tomatoes into a separate bowl and discard the skins.
  3. In a large nonstick skillet over medium heat, add olive oil followed by the meatballs. Cook, turning occasionally, until browned on all sides, approximately 2 to 3 minutes. Add sliced garlic and cook until it turns golden, roughly 1 minute. Gradually pour in the vodka, then add the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are fully cooked, about 8 to 10 minutes. Season with 1/2 teaspoon salt and pepper to taste.
  4. Combine the cooked pasta and the remaining 1/4 cup basil in the skillet. Toss together, adding reserved cooking water as needed to loosen the sauce. Remove from heat and add the remaining 1/2 cup parmesan, then toss again before serving.
 
Penne with vodka sauce and mini meatballs? Sounds like a pasta lover's dream come true! Can't wait to twirl my fork into this cozy and comforting dish. 🍝🍷
 
I love the idea of combining penne pasta with vodka sauce and mini meatballs. It seems like a perfect blend of flavors and textures. I can't wait to give it a try for my next pasta night! 😉👍✨😋
 
Shoutout to my friend who taught me this gem! 🙌🏼 Passing on the knowledge because it's too good to keep to myself. 🤓
1200×1600
650.5 kB

View attachment 3113


Ingredients

Kosher salt
12 ounces penne pasta
8 ounces ground beef chuck
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
1/4 cup breadcrumbs
1 large egg, lightly beaten
3/4 cup chopped fresh basil
3 cloves garlic (1 minced, 2 sliced)
2 1/2 pounds beefsteak tomatoes, halved
2 tablespoons extra-virgin olive oil
1/4 cup vodka
1/4 cup heavy cream
Freshly ground pepper



Directions

  1. Boil a large pot of salted water and cook the pasta according to package instructions. Save 1/2 cup of the cooking water before draining the pasta.
  2. While the pasta cooks, combine beef, 1/4 cup parmesan, breadcrumbs, egg, 1/2 cup basil, minced garlic, and 1/2 teaspoon salt in a large bowl. Use your hands to mix until just combined, then shape the mixture into meatballs about 3/4-inch in size, yielding around 20 meatballs. Grate the tomatoes into a separate bowl and discard the skins.
  3. In a large nonstick skillet over medium heat, add olive oil followed by the meatballs. Cook, turning occasionally, until browned on all sides, approximately 2 to 3 minutes. Add sliced garlic and cook until it turns golden, roughly 1 minute. Gradually pour in the vodka, then add the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are fully cooked, about 8 to 10 minutes. Season with 1/2 teaspoon salt and pepper to taste.
  4. Combine the cooked pasta and the remaining 1/4 cup basil in the skillet. Toss together, adding reserved cooking water as needed to loosen the sauce. Remove from heat and add the remaining 1/2 cup parmesan, then toss again before serving.
😋 Do you have any tips for making the meatballs extra flavorful? 🍝🍷
 
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