Entree: Italy – Abruzzo – Spaghetti alla Chitarra con Pallottine (Square-cut egg pasta served with small Abruzzese meatballs in a simple tomato and basil sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 12 oz (340 g) spaghetti alla chitarra or fresh square-cut egg pasta
- 1 lb (454 g) mixed ground beef and pork
- 3/4 cup (75 g) fresh breadcrumbs
- 1 large egg
- 1/3 cup (30 g) grated Pecorino Romano cheese, plus extra for serving
- 2 tbsp (8 g) chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp (6 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 28 oz (800 g) canned San Marzano tomatoes, crushed by hand
- 1/2 cup (120 ml) low-sodium chicken broth or water
- 6-8 fresh basil leaves, torn
- 1 tbsp (14 g) unsalted butter (optional, for finishing)
- Kosher salt for pasta water

Instructions

1. Make the pallottine: in a bowl combine ground meat, breadcrumbs, egg, 1/3 cup (30 g) Pecorino, 2 tbsp (8 g) parsley, 1 minced garlic clove, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper. Mix gently until just combined and form into small meatballs about 3/4 inch (2 cm) diameter; you should have roughly 20–24.
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to color all sides, 3–4 minutes per batch. Remove browned meatballs to a plate and set aside; they will finish cooking in the sauce.
3. In the same skillet reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil and the chopped onion. Sauté until translucent, about 5 minutes. Add the sliced garlic and cook 30 seconds until fragrant.
4. Deglaze with 1/2 cup (120 ml) white wine, scraping up any brown bits, and simmer until the wine is reduced by half, about 2 minutes. Add the crushed tomatoes and 1/2 cup (120 ml) chicken broth, stir to combine.
5. Return the meatballs to the skillet, gently nestling them into the sauce. Bring to a simmer, reduce heat to low, cover partially, and cook until meatballs are cooked through and sauce is slightly reduced, 20–25 minutes. Taste and adjust seasoning with remaining salt and pepper; stir in torn basil and 1 tbsp (14 g) butter if using.
6. Meanwhile, bring a large pot of water to a rolling boil, add generous kosher salt, and cook the spaghetti alla chitarra until al dente according to package or fresh pasta timing, usually 2–4 minutes for fresh, 8–10 for dried.
7. Reserve 1 cup (240 ml) pasta cooking water, drain pasta, and add pasta to the skillet with sauce. Toss gently over low heat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. Add a little grated Pecorino and toss once more.
8. Serve immediately, sprinkling additional Pecorino and chopped parsley if desired.