Creamy Sun-Dried Tomato Pesto Meatballs With Ditalini Recipe

Add the ground chicken, Italian sausage, breadcrumbs, Parmesan, egg, milk or cream, garlic powder, onion powder, dried parsley, salt and black pepper to a large bowl. Mix just until evenly combined.

Form the mixture into meatballs. I make mine fairly small and get about 22 meatballs, but you can make them larger or smaller if you prefer.

Place the formed meatballs on a tray and let them rest for about 30 minutes.

Melt 4 tablespoons of butter in a very large, deep-sided skillet over medium-low heat.

Add the meatballs and brown them slowly on all sides until they develop a nice crust. Do not rush this step, as the browned bits on the bottom of the skillet will add flavor to the sauce.

Carefully pour the vodka into the skillet. Bring it to a simmer and use a wooden spoon or spatula to scrape the browned bits from the bottom of the pan.

Add the chopped marinated artichoke hearts and both jars of sun-dried tomato pesto.

Fill each empty pesto jar about one-quarter full with water. Replace the lids, shake well and pour the liquid into the skillet.

Bring everything to a simmer and cook for 5 to 10 minutes.

Add the marinara sauce.

Fill the empty marinara jar about halfway with water. Replace the lid, shake well and pour the liquid into the skillet.

Bring the sauce to a low simmer and cook uncovered for about 30 minutes, stirring occasionally, until the meatballs are cooked through and reach an internal temperature of 165°F.

While the sauce simmers, cook the ditalini according to the package directions until al dente.

Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the ditalini, but do not rinse it.

Add the remaining 4 tablespoons of butter to the tomato sauce and stir until completely melted.

Gradually add the heavy cream, stirring as you go, until the sauce reaches a creamy pink color and the consistency you prefer. I use about 1 cup.

Add the cooked ditalini to the skillet and gently toss until the pasta is evenly coated in the sauce.

If the sauce seems too thick, add a little reserved pasta water at a time until it reaches your desired consistency. If it seems slightly loose, let it sit for a few minutes before adding anything else, as the ditalini will continue to absorb the sauce.

Finish with dried Italian herbs and additional Parmesan cheese, if desired. Serve hot.

Vodka Substitute: If you prefer not to cook with alcohol, substitute chicken broth or stock. You can also add a small squeeze of lemon juice or a tiny splash of white wine vinegar for a little brightness.

Seasoning: Italian sausage is already seasoned, and different brands vary in saltiness, so keep that in mind when seasoning the meatballs.

Pasta Water: Reserve some before draining the ditalini. The starchy water is useful for loosening the sauce without making it taste watered down.

Sauce Consistency: Ditalini continues absorbing liquid as it sits, so it is better for the sauce to look slightly loose when everything is first combined.

Heavy Cream: The 1 cup measurement is approximate. Add it gradually until the sauce looks and tastes right to you.