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As a purveyor of all things quick and easy (hello, enchilada soup, potato chip taco bags), you just know that I tackle the holidays like a champion multi-tasker gone wild.
What does that even mean? I don’t really know, but it sounds cool, yeah? I think so. Like this One Pot Penne Alla Vodka With Meatballs. Yessir.
If you missed it in my last post, I’ve been way into snapchat lately, so if you want to catch all the behind-the-scenes goodness, as well as all the other ridiculous things I do, be sure to check me out on there: @asimplepantry!
So I am getting my holiday on with the quickness, as well as super style, because I headed over to Walmart and picked up some Barilla Pronto Pasta to make this amazing one pot penne alla vodka with meatballs. It seems super complicated, because meatballs? in a single pot? with pasta? and a homemade sauce? whaaaaaaaaaaaat? It’s seriously the ease of Barilla Pronto Pasta, because it’s a one pot, no boil, no drain pasta that is ready to be sauces in just ten minutes! How cool is that?!?
It is totally possible, my friends, and super delicious. Plus! PLUS! It pairs perfectly with some Mark West Pinot Noir and Pepperidge Farm Cookie Collections. It’s the perfect meal. Especially if you happen to be named Karly. Like me.
Diiiiiid you know that Walmart will be having wine tastings as well as Barilla and Pepperidge Farm demos throughout November and December at select stores? Check out the Simple Entertaining Hub to find a demo near you, because you won’t want to miss all the inspirational holiday ideas they’ll be sharing!
Definitely be sure to pick up all the ingredients to make this one pot penne alla vodka with meatballs, though, because your tastebuds will thank you. And so will I, because duh, I love it when you try my recipes!
Ingredients
For the Meatballs
- 1 lb Lean Ground Beef
- ½ C Panko Bread Crumbs
- 3 Garlic Cloves minced
- 1 Egg lightly beaten
- 1 Tbsp Milk
- 1 Tbsp Oregano
- Kosher Salt to taste
- Cracked Black Pepper to taste
For the Pasta
- 3 Tbsp Olive Oil
- 1 Medium Yellow Onion chopped
- 3 Garlic Cloves chopped
- 1 Tbsp Red Pepper Flakes
- 1 C Vodka
- 3 Cans 14.5 oz Fire-Roasted Tomatoes
- ½ C Heavy Cream
- ¾ C Parmesan freshly grated
- 1 Tbsp Oregano
- Kosher Salt to taste
- Cracked Black Pepper to taste
- 1 Box Barilla Pronto Penne Pasta
Instructions
- In a large bowl, combine the ground beef, Panko, garlic, egg, milk, oregano, salt and pepper and mix by hand until thoroughly combined. Roll into balls around 2 inches wide.
- In a large, deep skillet over medium heat, add 2 Tbsp of the olive oil, followed by the meatballs and brown for about 7-10 minutes, then remove from the skillet and set aside. Drain excess fat.
- Add the remaining olive oil, then the onions and cook until they begin turning translucent, around 5 minutes. Add the garlic and red pepper flakes and cook for an additional minute. Add the vodka and cook until it reduces by half, then add the tomatoes and combine, cooking for an additional 5 minutes. Remove from heat, place in a blender and blend until smooth.
- Return the tomato sauce to the pan and stir in the heavy cream, followed by the Parmesan cheese. Season with the oregano, salt and pepper. Stir in the pasta, then nestle the meatballs back into the sauce, reduce heat to medium low and allow to simmer for 15 minutes, or until the pasta is soft and the meatballs and cooked all the way through. Sprinkle with additional cheese and fresh oregano and serve immediately.
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Allison says
If you use regular or whole wheat pasta, would you cook the pasta first to at least al dente before you add it to the sauce? And if so, would it get too soft in the sauce waiting for the meatballs to finish cooking?