When you visit the wind-swept rocky island of Sardegna, surely you will enjoy a dish of their signature pasta, malloreddus, in many restaurants. Malloreddus with Sausage, Peppers, Tomatoes, and Wild Fennel epitomize the region’s cuisine. Choose either lamb or pork sausage. Fennel is integral to this sauce whether it is wild fennel seeds or pollen, fennel bulb fronds, or fresh sausage with fennel seeds. This sauce is equally delicious the same day as made or the following day. Serve as a family meal or as the star of your dinner party, it is that good.
Malloreddus is also called gnocchetti sardi because it resembles small, oval-shaped potato gnocchi. This ingenious design captures bits of sauce outside and inside. Substitute cavatelli or other short, curled pasta, if preferred. This dish is not the usual toss-boiled-pasta-with-sauce-and-serve. This is a hearty dish offering layers of texture with unexpected flavors. Pure pleasure.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos, includes background information on this signature pasta. 4 main course servings or 6 to 8 pasta first-course servings. Cook time: 1 hour.