Ingredients with Measurements:
- 1 pound malloreddus pasta
- 4 Italian sausages, casings removed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking sausage and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the malloreddus pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through, breaking it up into small pieces with a wooden spoon as it cooks.
3. Add the chopped onion and minced garlic to the skillet with the sausage and cook until the onion is translucent, about 5 minutes.
4. Pour in the can of crushed tomatoes and stir to combine. Add the dried oregano, red pepper flakes, salt, and pepper to taste. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally.
5. Add the cooked malloreddus pasta to the skillet with the sausage and sauce. Toss everything together until the pasta is coated in the sauce.
6. Serve the malloreddus con salsiccia hot, topped with chopped fresh basil leaves and grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking sausage and sauce
- Simmer for cooking sauce
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 18g
- Carbohydrates: 70g
- Protein: 26g
- Sodium: 900mg
Substitutions for ingredients:
- Malloreddus pasta can be substituted with any other short pasta, such as penne or rigatoni.
- Italian sausage can be substituted with any other type of sausage, such as chicken or turkey sausage.
- Crushed tomatoes can be substituted with diced or whole peeled tomatoes that have been pureed in a blender or food processor.
Variations:
- Add chopped bell peppers or mushrooms to the sauce for extra flavor and nutrition.
- Use spicy Italian sausage or add more red pepper flakes for a spicier dish.
- Substitute the Parmesan cheese with Pecorino Romano or Asiago cheese.
Tips and tricks:
- Make sure to break up the sausage into small pieces as it cooks to ensure it cooks evenly.
- Don't overcook the pasta - it should be al dente, or slightly firm to the bite.
- Save some of the pasta cooking water to add to the sauce if it becomes too thick.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the malloreddus con salsiccia in individual bowls, topped with fresh basil leaves and grated Parmesan cheese.
Garnishes:
- Fresh basil leaves and grated Parmesan cheese
Pairings:
- Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- If the pasta is too dry, add a little bit of olive oil to the skillet when tossing it with the sauce.
Food safety advice:
- Make sure to cook the Italian sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Malloreddus is a type of pasta that originated in Sardinia, Italy. It is made with semolina flour and water, and has a unique shape that resembles small gnocchi.
Flavor profiles:
- This dish is savory and slightly spicy, with a tomato-based sauce that is rich and flavorful.
Serving suggestions:
- Serve the malloreddus con salsiccia with a glass of red wine, such as Chianti or Sangiovese.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian