Ingredients
For the Meatballs:
- 500 g ground beef (or a beef/veal mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and ground black pepper, to taste
- 2 tbsp olive oil (for searing)
For the Pasta and Vodka Sauce:
- 400 g Penne pasta
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup vodka (optional, gives the authentic vodka sauce flavor)
- 1 can (400 g) crushed tomatoes or tomato passata
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- A pinch of red pepper flakes (for a touch of heat)
- Salt, pepper, and fresh parsley for garnish
Step-by-Step Instructions
Step 1: Make the Meatballs
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper.
- Form the mixture into small, bite-sized meatballs.
- Heat olive oil in a skillet over medium heat and brown the meatballs on all sides for about 6–8 minutes until fully cooked through. Remove and set aside.
Step 2: Cook the Penne
- Bring a large pot of salted water to a boil.
- Cook the Penne pasta according to package instructions until al dente.
- Reserve about 1/2 cup of the pasta cooking water before draining.
Step 3: Prepare the Creamy Vodka Sauce
- In a large skillet or directly in your slow cooker/crockpot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, then stir in the garlic and red pepper flakes for about 1 minute.
- Pour in the vodka and let it simmer for 2–3 minutes to cook off the alcohol.
- Stir in the crushed tomatoes and let the sauce simmer gently for 5–10 minutes.
- Reduce the heat to low, pour in the heavy cream, and add the grated Parmesan cheese, stirring constantly until smooth, creamy, and vibrant orange-pink in color.
Step 4: Combine and Serve
- Add the cooked penne and meatballs directly into the creamy vodka sauce.
- Toss gently to coat every piece of pasta and meatball in the rich sauce. If needed, splash in a little reserved pasta water to loosen the consistency.
- Garnish with chopped fresh parsley, extra Parmesan cheese, and a sprinkle of red pepper flakes if desired.
Serve hot straight from your slow cooker or serving dish! Enjoy!