Fusilli Alfredo With Meatballs Recipe
Spiraled long noodles with a hollowed center, sauteed in our alfredo sauce. Topped with three of our signature meatballs & Diana for the perfect blend of red & white rose sauce
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Ingredients
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Pasta & Assembly
Signature Meatballs (makes 12, use 3 per serving)
Diana Sauce (Red & White Rose Blend)
Method
Signature Meatballs (make first)
- 1
Soak breadcrumbs
Place the breadcrumbs in a small bowl and pour 1 tablespoon whole milk over them. Let sit 5 minutes until absorbed.
- 2
Mix meatball ingredients
In a large bowl combine ground beef, ground pork, soaked breadcrumbs, 1 beaten egg, 2 tablespoons grated Parmesan, 1 teaspoon minced garlic, 1 tablespoon chopped parsley, 1 teaspoon dried oregano, 3 teaspoons salt, and 1 teaspoon black pepper. Mix gently until just combined — avoid overworking.
- 3
Form meatballs
Portion mixture into 12 equal pieces (about 1.25–1.5 ounces each). Roll gently between palms to form smooth spheres. Chill on a tray in the refrigerator for 15 minutes to help them hold shape.
- 4
Sear and finish meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in two batches if necessary) and brown on all sides about 2–3 minutes per side. Transfer browned meatballs to a plate and set aside. They will finish cooking in the sauce later.
Diana Sauce (while meatballs chill/finish)
- 5
Sweat aromatics
In the same skillet used for meatballs, reduce heat to medium and add 1 tablespoon olive oil. Add the finely minced shallot and 1 teaspoon minced garlic; cook, stirring, until translucent and fragrant, about 2 minutes. Scrape up any browned bits from the meatball searing.
- 6
Build the tomato base
Add 8 ounces crushed tomatoes and 1 tablespoon tomato paste to the skillet. Stir to combine, then add 2 tablespoons white wine (or chicken stock) and bring the mixture to a gentle simmer.
- 7
Simmer and season
Season the tomato base with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon chopped fresh basil. Let simmer gently for 8–10 minutes until slightly reduced and flavors meld.
- 8
Finish into Diana (rose) sauce
Stir in 1 tablespoon heavy cream, taste and adjust seasoning. Return the seared meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 10–12 minutes, or until meatballs reach an internal temperature of 160°F (71°C). Keep sauce warm.
Fusilli Alfredo & Assembly
- 9
Cook pasta
Bring a large pot of water to a boil with 1 tablespoon salt. Add 12 ounces fusilli and cook until al dente according to package directions (usually 9–12 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.
- 10
Make Alfredo sauce
While pasta cooks, melt 2 tablespoons unsalted butter in a large sauté pan over medium heat. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant. Pour in 1 cup heavy cream and 1 cup whole milk; bring to a gentle simmer (do not boil). Reduce heat to low and whisk in 1 cup freshly grated Parmesan until melted and smooth. Season with 1 teaspoon freshly ground black pepper and 1 teaspoon freshly grated nutmeg. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time to reach a velvety consistency.
- 11
Toss pasta in Alfredo
Add the drained fusilli to the Alfredo sauce and gently toss to coat, allowing sauce to fill the spiral hollows. If needed, warm through 1–2 minutes so the pasta absorbs sauce.
- 12
Plate and combine with Diana
Divide the sauced fusilli between four plates (serving size below). Spoon three warmed meatballs onto each portion. Ladle 2–3 tablespoons of Diana (rose) sauce over the meatballs and a small amount around the pasta to create the red & white blend. Garnish with a sprinkle of chopped fresh parsley and an extra dusting of Parmesan if desired.
