Name: Malloreddus with Sausage and Porcini Ragù
Yield: Serves 6
Cuisine: Italian
Ingredients: 5 cloves garlic, chopped; 3 tablespoons unsalted butter; 6 tablespoons (90 ml) extra-virgin olive oil; 12 ounces (340 g) sweet Italian sausage; 1½ cups (360 ml) More than Gourmet roasted chicken stock or other brown chicken stock (see Special Ingredients); Kosher salt; ¾ cup (70 g) grated Parmigiano-Reggiano cheese; 1 recipe Sausage and Porcini Ragù; 1 teaspoon crushed red pepper; ¾ cup (180 ml) canned puréed tomatoes; 1 pound (455 g) dried malloreddus pasta; 1 recipe Togarashi-Inspired Sunflower Spice (optional); 2 dried bay leaves; 1½ cups (360 ml) hot water; 3 tablespoons dried porcini mushrooms; 1½ cups (190 g) finely diced onion

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

Malloreddus is a small but mighty pasta from Sardinia, made from 100 percent semolina flour. Its shape resembles gnocchi (it is also known as gnocchetti sardi), but that’s where the similarities end. Because of the semolina flour, malloreddus has a tough, almost resistant texture that can really stand up to a hearty ragù. (If you can’t find malloreddus, gemelli, or a fresh extruded pasta, works as well.) The mingling among the textures of the pasta, the mushrooms, and t