Spaghetti alla Chitarra con Pallottine | Abruzzese Spaghetti with Little Meatballs
- Appetizers & Snacks, Italy, Main Dishes, Pasta
A traditional Italian recipe reminiscent of the iconic spaghetti scene from ‘Lady and the Tramp’ – perfect for Valentine’s Day. This Spaghetti alla Chitarra con Pallottine dish hails from the Abruzzo region, located in central Italy, east of Rome. It harmonizes the distinctive texture of square-shaped Spaghetti alla Chitarra, characteristic of the Abruzzo region, with a simple yet aromatic tomato sauce and hearty little meatballs. A delightful taste of Abruzzese culinary traditions that you should certainly recreate at home.
Ingredients you will need for this recipe:
- 1 large onion
- 2 – 4 garlic cloves
- 800 g finely chopped tomato puree
- 300 g ground beef
- 1 egg
- 2 heaped tablespoons freshly grated Parmesan
- 1 heaped tablespoon breadcrumbs
- 1/2 teaspoon nutmeg
- a generous pinch of allspice
- salt & pepper to taste
- fresh basil to garnish
- 400 g Spaghetti alla Chitarra | store bought or homemade
How to make Spaghetti alla Chitarra con Pallottine:
(1) Prepare the Tomato Sauce
Finely dice 1 large onion and 2 – 4 cloves of garlic. In a medium-sized pot, heat up a little bit of olive oil over medium heat. Add the finely diced onion and garlic, fry until translucent and aromatic. Add the tomato puree, and let the sauce simmer on medium to low heat for 30 – 40 minutes. Season with salt and pepper to taste and add some finely chopped fresh basil.
(2) Prepare the Meatballs | Pallottine
In a bowl, combine 300 g of ground beef, 1 egg, 2 heaped tablespoons fresh Parmesan cheese, 1 heaped tablespoon breadcrumbs, 1/2 teaspoon nutmeg, 1 generous pinch of allspice, salt, and pepper. Mix well until everything is well combined.
Form small, olive-sized meatballs (Pallottine) with your hands and set aside.
In a large pan, heat a generous amount of olive oil over medium heat. Add the meatballs and fry until browned on all sides and cooked through. Remove the meatballs from the heat and add them to the tomato sauce, including the oil.
(3) Cook the Spaghetti alla Chitarra
Cook the Spaghetti alla Chitarra in a large pot of salted boiling water according to the package instructions until al dente. When using fresh or homemade pasta, the cooking time varies between 2 – 4 minutes.
(4) Assemble the Pasta and Serve
Add the cooked Spaghetti alla Chitarra to the tomato sauce, tossing to coat the pasta.
Serve the Spaghetti alla Chitarra on a large plate, place some meatballs | Pallottine on top. Garnish with fresh basil leaves and serve. Optionally, you can also add some freshly grated Parmesan cheese.
Some Recipe Tips:
Spaghetti alla Chitarra: Refers to a special type of pasta that is made using a tool called a “chitarra,” which means guitar in Italian. The chitarra is a wooden frame with wires stretched across it, resembling guitar strings. The pasta dough is rolled out and then pressed through the wires, resulting in square-shaped spaghetti. The textured surface achieved through pressing, rather than cutting, enhances sauce absorption, making it a distinctive feature of this dish.
Tomato Sauce Depth: Allow the tomato sauce to simmer longer if you have the time. This can deepen the flavors and result in a richer sauce.
Fresh Herbs at the End: Add fresh basil leaves to the pasta and meatballs just before serving. This preserves the herb’s vibrant flavor.
Meatball Seasoning: Experiment with the seasoning for the meatballs. You can add a touch of finely chopped fresh herbs like parsley or basil for added freshness.
Adjust Spices: Taste the tomato sauce and adjust the seasoning as needed. If you enjoy a bit of heat, consider adding a pinch of chili flakes.
Spaghetti alla Chitarra con Pallottine | Abruzzese Spaghetti with Little Meatballs
Course: Main Dishes, Appetizers & Snacks, PastaCuisine: ItalyDifficulty: Easy4
servings30
minutes45
minutes45 - 60
minutesA traditional Italian recipe reminiscent of the iconic spaghetti scene from 'Lady and the Tramp' - perfect for Valentine's Day. This Spaghetti alla Chitarra con Pallottine dish hails from the Abruzzo region, located in central Italy, east of Rome. It harmonizes the distinctive texture of square-shaped Spaghetti alla Chitarra, characteristic of the Abruzzo region, with a simple yet aromatic tomato sauce and hearty little meatballs. A delightful taste of Abruzzese culinary traditions that you should certainly recreate at home.
Ingredients
1 large onion
2 - 4 garlic cloves
800 g finely chopped tomato puree
300 g ground beef
1 egg
2 heaped tablespoons freshly grated Parmesan
1 heaped tablespoon breadcrumbs
1/2 teaspoon nutmeg
a generous pinch of allspice
salt & pepper to taste
fresh basil to garnish
400 g Spaghetti alla Chitarra | store bought or homemade
Directions
Prepare the Tomato Sauce
Finely dice 1 large onion and 2 - 4 cloves of garlic. In a medium-sized pot, heat up a little bit of olive oil over medium heat. Add the finely diced onion and garlic, fry until translucent and aromatic. Add the tomato puree, and let the sauce simmer on medium to low heat for 30 - 40 minutes. Season with salt and pepper to taste and add some finely chopped fresh basil.
Prepare the Meatballs | Pallottine
In a bowl, combine 300 g of ground beef, 1 egg, 2 heaped tablespoons fresh Parmesan cheese, 1 heaped tablespoon breadcrumbs, 1/2 teaspoon nutmeg, 1 generous pinch of allspice, salt, and pepper. Mix well until everything is well combined.
Form small, olive-sized meatballs (Pallottine) with your hands and set aside.
In a large pan, heat a generous amount of olive oil over medium heat. Add the meatballs and fry until browned on all sides and cooked through. Remove the meatballs from the heat and add them to the tomato sauce, including the oil.
Cook the Spaghetti alla Chitarra
Cook the Spaghetti alla Chitarra in a large pot of salted boiling water according to the package instructions until al dente. When using fresh or homemade pasta, the cooking time varies between 2 - 4 minutes.
Assemble the Pasta and Serve
Add the cooked Spaghetti alla Chitarra to the tomato sauce, tossing to coat the pasta.
Serve the Spaghetti alla Chitarra on a large plate, place some meatballs | Pallottine on top. Garnish with fresh basil leaves and serve. Optionally, you can also add some freshly grated Parmesan cheese.
Notes
- Spaghetti alla Chitarra: Refers to a special type of pasta that is made using a tool called a "chitarra," which means guitar in Italian. The chitarra is a wooden frame with wires stretched across it, resembling guitar strings. The pasta dough is rolled out and then pressed through the wires, resulting in square-shaped spaghetti. The textured surface achieved through pressing, rather than cutting, enhances sauce absorption, making it a distinctive feature of this dish.
- Tomato Sauce Depth: Allow the tomato sauce to simmer longer if you have the time. This can deepen the flavors and result in a richer sauce.
- Fresh Herbs at the End: Add fresh basil leaves to the pasta and meatballs just before serving. This preserves the herb's vibrant flavor.
- Meatball Seasoning: Experiment with the seasoning for the meatballs. You can add a touch of finely chopped fresh herbs like parsley or basil for added freshness.
- Adjust Spices: Taste the tomato sauce and adjust the seasoning as needed. If you enjoy a bit of heat, consider adding a pinch of chili flakes.
