Vodka Pasta with Mini Chicken Meatballs

Steps13

1. 1

   Step 1. Render the pancetta

   Place the pancetta in a pan with a little olive oil and let the fat slowly render.

   Salt
2. 2

   Step 2. Saute the onion

   Add more olive oil and saute the chopped onion until translucent.

   Salt
3. 3

   Step 3. Cook off the vodka

   Add the vodka and cook off the alcohol.

4. 4

   Step 4. Add tomato paste

   Add the tomato paste and mix well.

5. 5

   Step 5. Simmer the passata

   15 min

   Add the passata, season with salt and pepper and let the sauce cook on medium-low heat.

   Tomato pureeGround chickenGarlic
6. 6

   Step 6. Mix the chicken

   In a bowl, combine the ground chicken, salt, pepper, breadcrumbs, egg, minced garlic, Parmigiano Reggiano and parsley and mix well.

   Bread crumbsParmesan
7. 7

   Step 7. Roll the meatballs

   Wet your hands and roll small portions of the chicken mixture into round, smooth mini meatballs.

   Bread crumbs
8. 8

   Step 8. Finish the sauce

   Add fresh basil and heavy cream to the sauce and mix, then stir in Parmigiano Reggiano and chopped parsley.

   Parmesan
9. 9

   Step 9. Sear the meatballs

   In a pan with a little olive oil, sear the meatballs until a slightly golden crust appears.

   Bread crumbsSalt
10. 10

    Step 10. Simmer meatballs in sauce

    10 min

    Add the mini meatballs to the sauce and cook for an additional 10 minutes.

    Bread crumbs
11. 11

    Step 11. Cook the pasta

    Cook the lumache pasta in boiling water until done.

12. 12

    Step 12. Combine pasta and sauce

    Transfer the pasta to the sauce and mix well until every piece is coated, adding more Parmigiano Reggiano and parsley.

    Parmesan
13. 13

    Step 13. Serve with vodka sauce

    Serve hot, spooning extra sauce over the top and sprinkling with Parmigiano Reggiano and fresh parsley.

    Parmesan