Sardinia, in the Mediterranean, is famous for its beautiful coasts, history, and special food traditions. Pasta is a key part of Sardinian food, known for its simple yet delicious taste and use of local ingredients.
Ingredients:
-
2 cups semolina flour
-
1/2 cup warm water
-
A pinch of salt
For the sauce:
-
1 lb Italian sausage, casings removed
-
1 can (14 oz) crushed tomatoes
-
2 cloves garlic, minced
-
1 small onion, finely chopped
-
1/4 cup red wine (optional)
-
Fresh basil leaves
-
Salt and pepper to taste
-
Grated Pecorino Romano cheese for serving
Instructions:
Make the Pasta:
- Combine the semolina flour and a pinch of salt in a large bowl.
- Gradually add warm water, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Roll the dough into small, thin logs and cut them into small pieces (about the size of a chickpea).
- Press each piece with your thumb against a gnocchi board or the back of a fork to create ridges.
- Place the shaped pasta on a floured tray and let it dry slightly.
Prepare the Sauce:
- In a large skillet, cook the sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add the onion and garlic, sautéing until soft and fragrant.
- Add the crushed tomatoes and red wine (if using), stirring to combine.
- Return the sausage to the skillet, season with salt and pepper, and let the sauce simmer for 20-30 minutes.
- Stir in fresh basil leaves just before serving.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the Malloreddus and cook until they float to the surface and are tender about 5-7 minutes.
- Drain the pasta and add it to the sauce, stirring to coat.
Serve
Also, Read