The Malloreddus pasta has always been the most popular traditional dish in Sardinia, prepared during important events such as village festivals and weddings. It’s also a fixture at the charming Brooklyn wine bar D.O.C., where Stefano Baldantoni stays true to the classic recipe. On the menu, it’s described as “typical Sardinian pasta with homemade pork sausage, tomatoes sauce, and Pecorino." Pair it with a Sardinian wine. Sometimes, simple is best.
Malloreddus by chef Stefano Baldantoni at Sardinian restaurant D.O.C wine bar in Brooklyn, NY
Ingredients:
400 g Malloreddus pasta
20 g Chopped onion
150 g Sweet homemade sausage
1 cup White wine 1 cup
150 g Peeled pureed tomato 150 gr
2 tbsp. Extra virgin olive oil 2 tbsp
50 g Pecorino Romano cheese 50 gr
Method:
Heat the olive oil and soften the chopped onion, then add the sausage and let it cook until nicely browned.
Pour the white wine and let it cook until evaporated.
Add the peeled tomatoes pureed and let cook all together slowly for an hour.
Cook the malloreddus in boiling salted water for 9 minutes (al dente).
Mix the pasta in the tomato sauce and finish with grated Pecorino Romano cheese.