Vodka sauce popular in Italian-American cuisine, usually served as a component of the popular penne-alla-vodka paste, but this the dish will become even more delicious and satisfying if cooked with fried meatballs. Traditional sauce ingredients – grated tomatoes, heavy cream, spices (e.g. garlic) and vodka. She is it’s brighter in the taste of the tomatoes themselves and also serves as a stabilizer, preventing cream peeling while alcohol it evaporates, and you will not get intoxicated by the dish. The sauce is mixed with beef meatballs and boiled penne pasta, and before serving sprinkled with a lot of fragrant basil and Parmesan Nutritional Information per serving: (4 total) Calories 720, total fat 26 g, saturated fat 10 g, protein 34 g, carbohydrates 79 g., fiber 5 g., cholesterol 105 mg., sodium 550 mg., sugar 0 g. 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr penne pastes (feathers)
- 200 gr. ground beef
- 3/4 Art. grated parmesan cheese (approx. 40 gr.)
- 1/4 Art. breadcrumbs
- 1 large egg, slightly beaten
- 3/4 Art. chopped fresh basil
- 3 cloves of garlic (1 chopped, 2 thinly chopped)
- 1 kg. bovine heart tomato cut in half
- 2 tbsp. l extra virgin olive oil
- 1/4 Art. vodka
- 1/4 Art. fat cream
Recipes with similar ingredients: penne pasta, ground beef, cheese parmesan, lettuce, cream, vodka, basil
Recipe preparation:
- In a large pan, bring salted water to a boil. Add the pasta and cook as recommended on packaging. Cast separately 0.5 tbsp. paste water, rest drain.
- Meanwhile, in a large bowl, mix together the minced meat, 1/4 tbsp. Parmesan, breadcrumbs, egg, 0.5 tbsp. basilica chopped garlic and 0.5 tsp. salt to evenly distribute Ingredients. Form meatballs with a diameter of 2 cm. (About 20 PC.). Grate the tomatoes on a grater in a medium-sized bowl, discard peel.
- Heat a large frying pan over medium heat. Add olive butter, then meatballs. Fry, turning until they are browned on all sides, 2-3 minutes. Add chopped garlic and fry until golden brown, about 1 minute. Gradually intervene vodka, then grated tomatoes and cream. Bring to a boil and cook until the sauce thickens, and the meatballs are not cooked, 8-10 minutes. Sprinkle with 0.5 tsp. salt and a little black pepper.
- Add the boiled pasta and the remaining 1/4 tbsp. To the pan. Basilica mix with water if necessary pasta to make the sauce thinner. Remove from heat and add the remaining 0.5 tbsp. mix parmesan.
