Penne pasta with meatballs in vodka sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 720, total fat 26 G., saturated fats 10 G., proteins 34 G., carbohydrates 79 G., fiber 5 G., cholesterol 105 mg, sodium 550 mg, sugar 0 G.
Calories 720, total fat 26 G., saturated fats 10 G., proteins 34 G., carbohydrates 79 G., fiber 5 G., cholesterol 105 mg, sodium 550 mg, sugar 0 G.
Vodka sauce, popular in Italian-American cuisine, is typically served as an ingredient in the popular penne alla vodka pasta, but this dish becomes even more delicious and filling when made with fried meatballs. The sauce's traditional ingredients are pureed tomatoes, heavy cream, spices (such as garlic), and vodka. Vodka enhances the tomato flavor and acts as a stabilizer, preventing the cream from separating. At the same time, the alcohol evaporates, preventing you from getting drunk. The sauce is mixed with beef meatballs and cooked penne pasta, and sprinkled with plenty of fragrant basil and Parmesan cheese before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g penne pasta (feathers)
- 200 g of ground beef
- 3/4 cup grated Parmesan (about 40 g)
- 1/4 cup breadcrumbs
- 1 large egg, lightly beaten
- 3/4 cup chopped fresh basil
- 3 cloves garlic (1 minced, 2 thinly sliced)
- 1 kg of halved beef heart tomatoes, plum tomatoes can be substituted
- 2 tbsp extra virgin olive oil
- 1/4 cup vodka
- 1/4 cup heavy cream (33%)
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest.
- Meanwhile, in a large bowl, mix the ground beef, 1/4 cup Parmesan, breadcrumbs, egg, 1/2 cup basil, minced garlic, and 1/2 teaspoon salt by hand until evenly distributed. Form into 2-cm diameter meatballs (about 20). Grate the tomatoes into a medium bowl, discarding the skins.
- Heat a large skillet over medium heat. Add olive oil, then add the meatballs. Cook, turning, until browned on all sides, 2-3 minutes. Add the chopped garlic and cook until golden brown, about 1 minute. Gradually whisk in the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8-10 minutes. Season with 1/2 teaspoon salt and a small amount of black pepper.
- Add the cooked pasta and the remaining 1/4 cup basil to the pan; stir, adding more of the pasta water if necessary to thin the sauce. Remove from the heat and stir in the remaining 1/4 cup Parmesan.
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