From Nonna’s Kitchen: Spaghetti alla Chitarra with Polpettine and Chilli Sugo
Spaghetti alla Chitarra is a fresh pasta from Abruzzo, Italy, known for its square shape and hearty texture - perfect for holding onto rich sauces! In this recipe, I’ve paired it with tender chicken meatballs simmered in Bippi’s spicy chilli sugo. It’s a humble, comforting dish that brings a little piece of Nonna’s kitchen to your table.
Serves 4
Ingredients
1 x jar Bippi’s Chilli Sugo
Fresh basil leaves, to serve (optional)
For the pasta:
2 cups (240g) plain flour
2 eggs
2 tbsp olive oil
3-4 tbsp water (as needed)
For the meatballs:
300g chicken mince
1 egg
¼ cup grated parmesan, plus extra for serving
½ cup dried breadcrumbs
Pinch of freshly grated nutmeg, to taste
Salt and pepper, to taste
Method
On a clean work surface, make a well in the flour. Add the eggs, olive oil, and 2 tablespoons of water. Using a fork, gently whisk the wet ingredients, gradually incorporating the flour from the edges until a shaggy dough forms. Knead the dough by hand for about 10 minutes until smooth and elastic. If it feels too dry, add the remaining two tablespoons of water a little at a time. Wrap the dough in plastic wrap and let it rest at room temperature for 20–30 minutes.
Once rested, divide the dough into smaller portions. Using a pasta machine or rolling pin, roll each piece out to about 2mm thick. Place the rolled dough on a chitarra and press it through the wires using a rolling pin to create square spaghetti strands. Toss the pasta with a little flour to prevent sticking, then set aside on a clean tea towel.
In a medium bowl, combine all the meatball ingredients and mix well. Roll into small balls using 1-2 teaspoons of mixture per meatball.
Heat Bippi’s Chilli Sugo in a large frying pan over medium heat. Add the meatballs, stir to coat in the sauce, then cover and cook for 10-15 minutes, or until cooked through. Once done, remove the meatballs and set aside.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2–3 minutes, or until it floats and is just al dente.
Using tongs, carefully transfer the pasta directly into the sauce. Return the meatballs to the pan, toss gently to coat, and serve with extra grated parmesan and fresh basil leaves.
This recipe was bought to you by Bippi and their new Chilli Sugo
