Penne Alla Vodka with Thomas Keller's Mozzarella-Stuffed Meatballs
Credit to this recipe from NYT Cooking, and Thomas Keller’s meatball recipe posted here.
- Canola or Olive Oil
- 1 finely chopped yellow onion
- 4 cloves minced garlic
- Kosher salt and freshly ground pepper
- 12 oz ground beef sirloin
- 12 oz ground beef chuck
- 8 oz ground pork shoulder
- 8 oz ground veal
- ¼ dried bread crumbs
- 3 Tb minced parsley
- 1 large egg
- 4 oz fresh mozzarella
- Salt
- 1 finely chopped onion
- 1 finely chopped shallot
- 2 anchovy fillets
- 3 cloves garlic, crushed
- 2 Tbsp red wine vinegar
- 1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
- 2 tablespoons heavy cream
- 2 pounds penne rigate
- ½ cup vodka
- 4 tablespoons butter
- Grated Parmesan cheese, for serving
Heat the oil in a large skillet. Add the onion and garlic and season with salt and pepper. Cook for about 20 minutes, or until vegetables are soft but not brown. Remove from heat. In a large bowl, add all of the ground meat and use your hands to combine. Add the bread crumbs, egg, sautéed vegetables, and parsley and mix gently until evenly incorporated. Divide into 12 equal balls (just less than ½ cup each). Cut the mozzarella into 12 equal cubes. Shape the meatballs and place a piece of cheese inside each. Place a cooling rack on top of a cookie sheet and place the meatballs on top.
Preheat oven to 425 degrees.
Bring a large pot of lightly salted water to a boil. Place a large sauté pan over medium-low heat, and add onions, oil, anchovies and a sprinkling of salt. Sauté until onion soft and beginning to caramelize, and anchovy has dissolved, about 10 minutes. Add garlic and sauté for one more minute.
Add tomatoes and their juices, and simmer for 15 to 20 minutes.
Place meatballs in oven and bake 15-18 minutes.
Add pasta to boiling water and cook until al dente. Drain pasta, reserving a half cup of pasta water, and return to cooking pot. Add vodka, butter and salt to taste. Gently mix penne until butter is melted.
Add heavy cream to tomato sauce and remove from heat. Add tomato mixture to pasta, and mix until coated, adding pasta water as needed to moisten.
To serve, transfer pasta, sauce and meatballs to a large warmed bowl. Pass Parmesan cheese for guests to serve themselves.
