Nduja Vodka Spaghetti & Meatballs
If you are craving something rich, indulgent and deeply comforting, Nduja vodka spaghetti and meatballs is the recipe to make. This dish brings together juicy pork meatballs, a creamy tomato vodka sauce and that unmistakable spicy kick from nduja. Nduja vodka spaghetti and meatballs feels restaurant worthy but is surprisingly easy to pull together at home. It is bold, saucy and completely addictive.
Equipment
- Large deep pan
- Mixing bowl
Ingredients
- 500 g pork mince
- 30 g Parmesan grated, plus extra for garnish
- 50 g breadcrumbs
- 5 g chopped parsley
- 1 teaspoon oregano
- 1 teaspoon garlic granules
- 90 g nduja paste
- 1 shallot finely diced
- 2 cloves garlic minced
- 60 ml vodka
- Whole tube tomato puree 200g
- 150 g double cream
- basil for garnish
Instructions
- Add the pork mince to a large bowl with the nduja paste, Parmesan, breadcrumbs, parsley, oregano and garlic granules. Mix until fully combined. Shape into evenly sized meatballs.500 g pork mince, 30 g Parmesan, 50 g breadcrumbs, 5 g chopped parsley, 1 teaspoon oregano, 1 teaspoon garlic granules, 90 g nduja paste
- Heat a large pan over medium high heat with a little oil. Add the meatballs and fry, turning regularly, until golden all over and cooked through. This should take around 15 minutes. Remove the meatballs from the pan and set aside.
- Bring a large pan of salted water to the boil and begin to cook the spaghetti according to packet instructions. In the same pan used for the meatballs, add the chopped shallot and fry for a couple of minutes until softened. Add the garlic and cook for another minute. Squeeze in the tomato puree and stir for about two minutes until it darkens in colour and smells rich and sweet.1 shallot, 2 cloves garlic, 60 ml vodka, Whole tube tomato puree
- Increase the heat and carefully pour in the vodka. Let it bubble for a minute to cook off the alcohol. Add the double cream and a ladle of pasta water. Stir and let the sauce simmer gently for a few minutes until glossy. Drain the spaghetti, reserving a cup of the pasta water. Add the spaghetti to the sauce with a splash of reserved pasta water and toss to coat.150 g double cream
- Nestle the meatballs back into the pan and let everything simmer for a couple of minutes until the sauce thickens and clings to the pasta and meatballs. Finish with fresh basil and extra Parmesan
Notes
Hint: Do not overmix the pork mixture. Overworking can make the meatballs dense. Gentle mixing keeps them tender and juicy in Nduja vodka spaghetti and meatballs.
Tried this recipe?Let us know how it was!