Spaghetti alla chitarra con pallottine – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Spaghetti alla Chitarra con Pallottine is a traditional pasta dish hailing from the Abruzzo region of Italy, known for its rustic flavors and comforting taste. The dish features spaghetti alla chitarra, a square-cut egg pasta made using a special device called the ‘chitarra’, paired with small meatballs (pallottine) cooked in a rich tomato sauce. This dish embodies the essence of Italian comfort food, combining the heartiness of meat with the simplicity of pasta, making it a cherished favorite in Italian households.
Ingredients
- spaghetti alla chitarra – 400 g / 14 oz
- ground beef – 250 g / 9 oz
- grated Parmesan cheese – 50 g / 1.7 oz
- egg – 1 large
- breadcrumbs – 50 g / 1.7 oz
- garlic – 2 cloves, minced
- tomato sauce – 500 ml / 2 cups
- olive oil – 3 tbsp
- fresh basil – a small bunch
- salt – to taste
- black pepper – to taste
Instructions
- In a mixing bowl, combine ground beef, Parmesan cheese, egg, breadcrumbs, minced garlic, salt, and black pepper. Mix well and form into small meatballs (about 2 cm each).
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
- In the same skillet, pour in the tomato sauce and let it simmer for 5 minutes. Return the meatballs to the skillet, cover, and cook for an additional 10 minutes until the meatballs are cooked through.
- Meanwhile, cook the spaghetti alla chitarra in a large pot of salted boiling water according to the package instructions. Drain well.
- Serve the pasta topped with the meatballs and sauce, garnished with fresh basil leaves.
Substitutions
- spaghetti alla chitarra -> spaghetti or tagliatelle
- ground beef -> ground turkey or pork
- grated Parmesan cheese -> grated Pecorino Romano
Enhancements in the Next Evolution
- Add a splash of red wine to the tomato sauce for depth of flavor.
- Use a blend of ground beef and pork for the meatballs to enhance juiciness.
- Include a bay leaf in the tomato sauce for added aroma.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
