ITALIAN MEATBALLS WITH VODKA SAUCE AND PASTA

Italian Meatballs with Vodka Sauce and Pasta image

Provided by Kathy Williams

Categories Pork

Time 1h

Number Of Ingredients 26

ITALIAN MEATBALLS
1 lb sweet italian sausage
1/2 lb ground chicken
1 c bread crumbs
1 large egg
8 oz mascarpone cheese divided
1 medium shallot, minced
2 clove garlic, minced
1 Tbsp italian seasoning
1/4 tsp cayenne pepper
VODKA SAUCE
3 oz bacon (3 strips) sliced into small strips
3 clove garlic, chopped
1 small onion chopped
1/4 tsp red pepper
1 Tbsp tomatoe paste
1/3 c vodka
1 can(s) 28oz of crushed tomatoes
1 can(s) 14 oz of diced tomatoes
2 Tbsp smoked paprika, mild
1 bay leaf
1-2 tsp brown sugar
salt and pepper to taste
4 oz mascarpone cheese,
1/2 c heavy cream
1 lb bow tie,or penne, pasta

Steps:

1. In a large bowl, add 4oz of mascarpone cheese, and the rest of the ingrediants of the Italian meatball list. Roll into the size meatball you like. Set aside.
2. In a large sauce pan add a 1 tablespoon olive oil, and on med heat saute bacon until the edges are crisp but still tender. Add onion and garlic and cook until tender. Add tomato paste and pepper flakes saute for 1 minute.
3. With med-high heat add the vodka and let steam off and deglaze the pan. Cook for 1-2 minute. Add tomatoes,bay leaf, and paprika. Reduce to med-low and let simmer for 15 minutes.
4. Add the brown sugar and slowly add the heavy cream and mascarpone cheese. Stir until melted. Simmer for additonal 10 minutes.
5. Preheat oven to 350 F. In a large cast iron skillet or pan. Brown meatballs on all sides and place them on a baking pan. Place in the oven for 8-10 minutes.Or until done.
6. Meanwhile cook the pasta. Drain.Toss meatballs with some vodka sauce. In a large bowl, combine pasta and Vodka sauce toss to coat pasta. Add meatballs and top with grated Parmesian cheese.