Sunday lunch just got an upgrade! Imagine sinking your teeth into perfectly al dente paccheri pasta, coated in a rich and decadent creamy mushroom sauce. Nestled within this luxurious embrace are tender, flavourful meatballs, bursting with savory herbs and a hint of garlic. This isn't just a meal; it's an experience – a symphony of textures and tastes designed to elevate your weekend. Forget takeout; this Paccheri with Creamy Mushroom Meatballs recipe is surprisingly simple to execute, delivering restaurant-quality results in the comfort of your own kitchen.
This dish is the perfect blend of comfort food and elegant dining, easily adaptable to your preferred spice levels and dietary needs. From the homemade meatballs to the velvety sauce, every element is crafted to perfection. Ready to create this culinary masterpiece? Let's dive into the step-by-step guide to making your own unforgettable Paccheri with Creamy Mushroom Meatballs.
Tools Needed
- Pan
- Stove
- Fork
- Oven
Ingredients
- Olive oil: 1 spoonful
- Garlic: 1 clove
- Rosemary: 1 sprig
- Cherry tomatoes: 200g
- Salt: pinch
- Sausage: 150g
- Spicy Gorgonzola: 50g
- Milk: 100ml
- Paccheri pasta: 250g
- Minced beef: 400g
- Egg: 1
- Parmesan cheese: 3 tablespoons
- Nutmeg: a little
- Pepper: a pinch
- Parsley: a little
- Molica bread: 40-50g
- White wine: 30ml
- Sliced mushrooms: 300g
- Flour: 2 teaspoons + for meatballs
Step-by-Step Instructions
Step 1. Prepare the Sauce and Meatballs
- Pour a spoonful of oil into a pan, add garlic, rosemary, and heat. Add 200g chopped cherry tomatoes, a pinch of salt, and cook for a few minutes.
- Add 150g crumbled sausage and cook until well done. Remove garlic and rosemary.
- Add 50g spicy Gorgonzola, 100ml milk, and melt slowly. Set aside.
- Soak 40-50g molica bread in milk. Mix 400g minced beef with egg, parmesan, salt, pepper, nutmeg, and parsley. Add the soaked bread and knead.
- Form meatballs, coat in flour.
- Brown the meatballs in oil until golden. Add 30ml white wine and let the alcohol evaporate.
- Add 300g sliced mushrooms, salt, and cook covered on low heat.
- Mix 70ml milk and 2 teaspoons of flour until smooth.
- Add the cream sauce to the meatballs and mushrooms. Let it simmer for 2-3 minutes until thickened.
Step 2. Cook the Paccheri
- Boil water for pasta, add salt, and cook 250g paccheri al dente.
Step 3. Combine and Serve
- Combine cooked paccheri with the Gorgonzola sauce and mix gently.
- Serve and garnish with parsley.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use a slightly larger quantity of paccheri than other pasta types.
- Add chopped rosemary to the paccheri if desired.
Nutrition
- N/A
FAQs
1. Can I use different pasta instead of Paccheri?
Yes! Paccheri is ideal for its size, but you can substitute with other large pasta shapes like rigatoni, penne, or even larger shells. Just ensure the pasta is cooked al dente.
2. Can I make the meatballs ahead of time?
Absolutely! Make the meatballs a day or two in advance, and store them in the refrigerator. This can save you time on Sunday. Just ensure they are fully cooked before adding them to the sauce.
This Creamy Mushroom Meatball Paccheri recipe is a guaranteed crowd-pleaser, perfect for impressing family and friends or simply enjoying a luxurious Sunday meal at home. The rich flavors and satisfying textures will leave everyone wanting more. So gather your ingredients, follow the steps, and prepare for a truly delightful culinary experience.