Mallureddus with Salsiccia, Almonds & Pecorino 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

This recipe uses mallureddus, a pasta common around Sardinia. Spicy salsiccia and Italian sausages combine to create a rich sauce for this special pasta.

INGREDIENTS

METHOD

  • 400g mallureddus

  • 200 g salsiccia

  • 300g Italian sausages 

  • 4 cloves of garlic 

  • 100g pecorino 

  • 400g cherry tomato 

  • 100g chopped almonds 

  • 1 bunch of basil 

  • Rosemary 

  • Sage 

  • Extra virgin olive oil 

  • Salt 

  • Black pepper 

  • Chilli 

  1. Heat the olive oil in a saucepan then add the thinly sliced chilli with the crushed garlic cloves and sauté.

  2. Cut the fresh sausage into small pieces and the dry salsiccia into cubes, then add into the pan. 

  3. Stir occasionally until browned for about 6/8 minutes. 

  4. Add some rosemary, sage, halved cherry tomatoes, a pinch of salt, black pepper and cook over medium heat for about 10 minutes.

  5. Add the basil leaves and stir until the sauce thickens then add the chopped almonds whilst stirring.

  6. Boil the malloredus in salted water. 

  7. Drain the pasta “al dente”, then, put it back into the pan with the sauce, and toss it together.

  8. Sprinkle the dish with grated fresh Sardinian pecorino and drizzle some olive oil. Serve immediately. 

  9. Basil leaves to garnish.

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