Summary

Ingredients

• 1 small egg (s), mixed together
• 120 g parmesan, rated, preferably coarsely rated
• 1 large onion (s), chopped
• 1 clove garlic, finely chopped
• 4 tablespoon tomato paste
• 1 bottle tomato (s), strained, approx. 7-8 dl
• 2 dl vegetable stock
• little wine, red, to extinguish
• little olive oil
• 2 dl cream (single cream, liquid cream)
• salt and pepper
• 200 g chicken breast fillet (s) in pieces (can also be omitted)
• 500 g pasta, (penne, fussilli or orechiette)

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Instructions

1. Briefly sauté the onions and garlic in a little olive oil, sauté the tomato paste and deglaze with red wine. Add the vegetable stock and tomato sauce, season well with salt and pepper and cover with the sauce and let simmer for approx. 20 - 30 minutes on a low level. (You can of course also prepare your own tomato sauce as a basic sauce, it should simply not contain any large tomatoes or pieces of vegetables.).
2. When the sauce is completely cooked and seasoned to your liking, add the cream and briefly bring to the boil again.
3. While the tomato sauce is simmering, prepare the parmesan balls:
4. Mix the egg and parmesan until a fairly dry dough is formed, it must by no means become too soft / runny, so it is better to add the egg to the parmesan gradually.
5. Then shape the dough into small, compact balls with your hands, 1 - 2 cm in diameter depending on your taste. Put the balls in a cool place if the tomato sauce is not ready yet.
6. When the tomato sauce is ready, put the parmesan balls in the boiling sauce and immediately remove the saucepan from the hot plate, stir gently and cover. The parmesan balls should now soak for about 15-20 minutes, during which time the pasta can be cooked.
7. When the pasta is ready, stir the sauce again briefly and quickly bring to the boil - done.
8. That the parmesan balls do not fall apart is a little art, but it can be achieved: Just never cook for long and do not stir too hard, then it will work.