Video by Vittoria Zorfini
500 g malloreddus or gnochetti pasta (fresh or dry) / o gnocchetti (freschi o secchi)
3 tbsp olive oil / cucchiai di olio di oliva
500 g ground pork / carne macinata di maiale
2 tsp fennel seeds / cucchiaini di semi di finocchio
1 tsp chili flakes / cucchiaino di fiocchi di peperoncino
1 tsp garlic powder / cucchiaino di polvere d’aglio
1 tsp sea salt / cucchiaino di sale marino
½ tsp pepper / cucchiaino di pepe
1 cup dry white wine / vino bianco secco
½ cup passata
1 cup chicken stock / brodo di pollo
1 tsp saffron / cucchiaino di zafferano
½ cup pecorino sardo, grated / grattugiato
¼ cup fresh basil, shredded / basilico fresco, sminuzzato
Bring a large pot of water to a boil and salt liberally. Add the pasta and cook until al dente. Strain and set aside in a bowl with a drizzle of olive oil to make sure it does not stick together.
In a large Dutch oven, warm the olive oil and add in the ground pork. Sear about 5 to 7 minutes or until a crust has formed. In the meantime, flavour the meat with sausage spices including: fennel seeds, chili flakes, garlic powder, salt and pepper.
Break up the meat using a wooden spoon, keeping it slightly chunky (resembling the texture of sausage meat). Deglaze the pan with white wine. Boil down for about 2 to 3 minutes. Add in the passata, chicken stock and saffron. Allow it to reduce slightly. Add in the pasta and continue cooking in the sauce about 5 to 7 minutes. Stir in the pecorino sardo and top with fresh basil.
Photographer Daniele Tomelleri
Videomaker Vittoria Zorfini