Vodka Sauce Penne With Meatballs

Method

1. 1. For the garlic bread; In a bowl, mash together the butter with the garlic and oregano until evenly combined. Spread each slice of bread with a generous amount of butter and place on a grill tray. Toast under a hot grill just before you serve the pasta.
2. 2. For the meatballs; In a large mixing bowl, combine all the ingredients for the meatballs. Season with salt and pepper and mix until completely and evenly combined. Form small polpette sized meatballs by rolling them in your hands. Transfer to a large baking sheet. Keeping a small bowl of cold water for dipping your hands in after each meatballs will prevent things getting too sticky. Repeat with the remaining mixture.
3. 3. Place a large frying pan over a medium high heat and add a good glug of olive oil. Fry the meatballs in two batches until browned on all sides and then transfer to a plate lined with kitchen paper.
4. 4. Melt the butter in the pan over a medium heat and add the onion, pancetta & nduja and cook until the onion is just tender and the pancetta and nduja are sizzling and golden.
5. 5. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley. Add the meatballs back to the pan and gently simmer gently for 5 minutes or until the sauce has thickened. Season to taste with salt and black pepper.
6. 6. While the meatballs cook in the sauce, cook the pasta in a large saucepan of boiling salted water until al dente. When the pasta is cooked, drain and place back in the pot. Add the sauce and meatballs and gently mix through with parmesan cheese & torn basil leaves.
7. 7. Serve in a deep bowl with a sprinkle of Parmesan cheese, fresh basil leaves and garlic bread.

• Main Meals
• Family
• pasta recipes
• dinner
• Italian recipes

Ingredients

• US
• METRIC

You'll Need