Wood-fired Paccheri Recipe
"a la vodka", mini meatballs, parm, breadcrumbs
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Ingredients
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Pasta
Meatballs
Vodka Sauce
Topping
Method
Pasta Preparation
- 1
Cook the Paccheri
Bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente. Drain and set aside.
Meatball Preparation
- 2
Make the Meatballs
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, egg, salt, black pepper, and Italian seasoning. Mix until well combined.
- 3
Form the Meatballs
Form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet.
- 4
Cook the Meatballs
Preheat your wood-fired oven. Place the meatballs in the oven and cook for about 10-15 minutes, or until browned and cooked through.
Vodka Sauce Preparation
- 5
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- 6
Add Tomatoes and Vodka
Stir in crushed tomatoes, vodka, red pepper flakes, salt, and black pepper. Simmer for about 10 minutes to let the flavors meld.
- 7
Finish the Sauce
Lower the heat and stir in the heavy cream and fresh basil. Cook for an additional 5 minutes until heated through.
Combining the Dish
- 8
Combine Pasta and Sauce
In a large serving bowl, combine the cooked paccheri pasta and vodka sauce. Toss gently to coat the pasta evenly.
- 9
Add Meatballs
Add the cooked meatballs on top of the pasta and sauce, gently mixing them in.
Topping and Serving
- 10
Prepare the Topping
In a small bowl, mix together grated Parmesan cheese, breadcrumbs, and chopped parsley.
- 11
Serve
Sprinkle the topping mixture over the pasta and meatballs. Serve immediately.
