Maccheroni alla Chitarra con Pallottine
Square egg pasta strands served in a rich tomato sauce with hazelnut-sized beef meatballs, known locally in Abruzzo as chitarra con le pallottine.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Equipment
- •Large frying pan
- •Heavy-based saucepan
- •Mixing bowl
- •Large pasta pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 22 g
- carbs
- 78 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 640 kcal
Instructions
- 1
Combine the minced beef, egg, breadcrumbs, half the pecorino, a pinch of nutmeg, and half a teaspoon of salt in a bowl.
- 2
Mix thoroughly with your hands until the meat paste is compact and uniform.
- 3
Pinch off tiny pieces of meat and roll them between your palms into hazelnut-sized balls.
- 4
Heat two tablespoons of olive oil in a wide frying pan over medium heat.
- 5
Fry the meatballs for four to five minutes, shaking the pan often, until browned all over, then lift out.
- 6
Heat the remaining oil in a saucepan over medium heat and cook the chopped onion until soft and translucent.
- 7
Pour in the tomato passata, season with salt, and simmer gently for twenty minutes until slightly reduced.
- 8
Add the fried meatballs to the tomato sauce and simmer for ten more minutes to blend flavours.
- 9
Bring a large pot of salted water to a rolling boil.
- 10
Cook the maccheroni alla chitarra for two to three minutes if fresh, or until al dente.
- 11
Drain the pasta and toss immediately in the pan with the tomato sauce and meatballs.
- 12
Plate into warm bowls and finish with the remaining grated Pecorino Abruzzese.
Chef's tips
Dampen your hands with cold water while rolling to stop the meat sticking. Keep the pallottine strictly hazelnut-sized; larger meatballs change the balance of the dish entirely.
Ingredient substitutions
- Pecorino Abruzzese → Pecorino Romano or aged Grana Padano
- maccheroni alla chitarra → tagliolini or thick spaghetti alla chitarra
Storage
Store leftover pasta and sauce in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a wide pan over medium-low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Making the meatballs too large; they should be tiny enough to catch between pasta strands.
- •Overcooking fresh chitarra pasta, which needs only a few minutes to retain its square bite.
- •Simmering the meatballs too vigorously in the sauce, which can break their delicate shape.
Serving suggestions
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