I discovered about this uncommon pasta dish when an American colleague challenged me on the concept that carrots are unwelcome in a sauce. He was so on level with this one. I’m undecided the place he obtained the recipe, but it surely’s an absolute keeper. It offers a welcome burst of color and freshness, and a refined, candy flavour.
When you can’t discover gnocchetti (additionally referred to as malloreddus), use another small pasta form.
Serves 4
carrots 300g
pork sausages 3 (200g)
further virgin olive oil
purple onion ½, finely chopped
garlic 1 clove, finely chopped
rosemary needles 1 tbsp, finely chopped
crushed dried chilli a pinch
purple wine vinegar 3 tbsp
gnocchetti sardi 400g
sea salt
pecorino 50g, grated
Grate the carrots on the chunky facet of the grater. Slit the pores and skin of the sausages and crumble the meat finely between your fingers. Start to brown the crumbled sausage meat in a large pan with a few glugs of olive oil.
After 8 minutes, add the onion and proceed to cook dinner. As soon as the onion is properly softened and the sausage has cooked down, add the carrot and proceed cooking – average the warmth in order that it doesn’t brown.
After 5 minutes, as soon as the carrot is comfortable, use your spoon to push every little thing to the edges so there’s a properly within the centre of the pan. Add the garlic, rosemary and pinch of chilli, the purple wine vinegar and a bit further oil if mandatory.
Fry briefly, flip the warmth off and blend.
Prepare dinner the pasta in loads of salted, boiling water. Add half a cup of the cooking water to the carrots with the pasta when it’s prepared.
Stir every little thing collectively over the warmth till properly included. Test the seasoning and serve with grated pecorino.
Joe Trivelli is co-executive head-chef on the River Cafe, London W6
