Sardinian Gnocchetti alla contadina

Sardinian Gnocchetti alla contadina is a rustic and tasty dish, a variant of the classic Sardinian pasta dish. Here I will explain how to prepare them following a traditional recipe enriched with an Italian touch.

Ingredients

• 400 g of Sardinian gnocchetti (malloreddus)
• 300 g of fresh sausage
• 400 g of peeled tomatoes
• 1 onion
• 1 clove of garlic
• 100 g of fresh or frozen peas
• Grated Sardinian pecorino cheese
• Extra virgin olive oil
• Salt and pepper
• A bunch of fresh basil (for the Italian touch)
• A pinch of chili pepper (optional)

Preparation

1. Start by sautéing the chopped onion and garlic in a pan with a drizzle of extra virgin olive oil.
2. Crumble the sausage and add it to the sauté. Allow to brown well until the sausage becomes slightly crispy.
3. Add the crushed peeled tomatoes, salt, pepper, and chili pepper if desired. Cook the sauce over medium heat for about 15-20 minutes.
4. In the meanwhile, bring a large pot of salted water to a boil and cook the Sardinian gnocchetti following the package instructions, usually for about 10-12 minutes.
5. Add the peas to the sauce and continue cooking for another 5-10 minutes, until they are tender.
6. Drain the Sardinian gnocchetti al dente and transfer them to the sauce with the sausage and peas, stirring gently to flavor the pasta.
7. Serve the Sardinian gnocchetti alla contadina sprinkled generously with grated Sardinian pecorino cheese and decorated with fresh basil leaves.

Trivia

The word “malloreddus” means calves in Sardinian, because the shape of the pasta vaguely resembles small bovine twists. They are also known as “Sardinian gnocchetti” in the rest of Italy. Over the years, the recipe has undergone various changes and each family has its own personalized version.

Enjoy your meal!