Penne pasta with meatballs in vodka sauce

Ingredients:

• 340 g penne pasta (feathers)
• 200 g of ground beef
• 3/4 cup grated Parmesan (about 40 g)
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 3/4 cup chopped fresh basil
• 3 cloves garlic (1 minced, 2 thinly sliced)
• 1 kg of halved beef heart tomatoes, plum tomatoes can be substituted
• 2 tbsp extra virgin olive oil
• 1/4 cup vodka
• 1/4 cup heavy cream (33%)

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest.
2. Meanwhile, in a large bowl, mix the ground beef, 1/4 cup Parmesan, breadcrumbs, egg, 1/2 cup basil, minced garlic, and 1/2 teaspoon salt by hand until evenly distributed. Form into 2-cm diameter meatballs (about 20). Grate the tomatoes into a medium bowl, discarding the skins.
3. Heat a large skillet over medium heat. Add olive oil, then add the meatballs. Cook, turning, until browned on all sides, 2-3 minutes. Add the chopped garlic and cook until golden brown, about 1 minute. Gradually whisk in the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8-10 minutes. Season with 1/2 teaspoon salt and a small amount of black pepper.
4. Add the cooked pasta and the remaining 1/4 cup basil to the pan; stir, adding more of the pasta water if necessary to thin the sauce. Remove from the heat and stir in the remaining 1/4 cup Parmesan.