The Pasta Atlasof Italy

Abruzzo / Meatball Pasta

Spaghetti alla Chitarra con Pallottine

Square-cut Abruzzese pasta with tiny meatballs in tomato sauce.

120 minutes Hard Serves 6 chitarra

Method

  1. Mix meat, egg, pecorino, crumbs, salt, and pepper.
  2. Roll into very small meatballs.
  3. Brown pallottine lightly in olive oil.
  4. Simmer tomato sauce with garlic, then add meatballs.
  5. Cook chitarra until al dente.
  6. Toss pasta with sauce and finish with pecorino.
Cook's note: The meatballs should be tiny enough to ride the fork with the pasta.

Why this dish belongs to Abruzzo

The chitarra frame gives Abruzzo its signature pasta shape. Tiny pallottine make the dish festive without using large meatballs.

Read the Abruzzo pasta history page

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