Maccheroni alla Chitarra con Pallottine

From Abruzzo, maccheroni alla chitarra takes its name from the wire “guitar” that cuts pasta into square strands. Here those ribbons meet pallottine—tiny lamb meatballs gently poached in tomato—for a rustic, comforting plate.

Serves 4 · 35 min prep · 40 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 12 oz chitarra pasta or square spaghettiPantry
• 8 oz ground lamb or mixed meats for tiny meatballsMeat
• 1 eggsDairy
• 2 tbsp breadcrumbsPantry
• 2 cups tomato passataPantry
• 1/2 onionProduce
• 3/4 cup PecorinoDairy
• 3 tbsp olive oilPantry
• to taste salt and chiliSpices

Instructions

1. 1Mix meatballs with egg, crumbs, salt; roll pea-sized pallottine.
2. 2Simmer tomato sauce with onion; poach meatballs in sauce.
3. 3Cook chitarra pasta al dente.
4. 4Toss with sauce and many meatballs; pecorino over.