This is arguably the most classic of all Sardegnan recipes. The handmade pasta shape, "Malloreddus, is similar to the better known "Cavatelli", and it is also sometimes called "Gnochetti Sardi" (little Sardinian gnocchi). The accompanying sauce "alla Campidanese" is a rich tomato based ragu with Italian sausage and mushroom. Finish it with grated Pecorino (sheep's milk) cheese, and enjoy!
This dish is packaged as a complete meal (2-4 servings). Pasta is partially pre-cooked and mixed with sauce before freezing. To prepare, defrost until contents can be emptied into sauté pan. For al dente pasta, add 1-1 1/2 cups water, and cook on stovetop until heated through and simmering. For softer pasta, add a little more water, and cook longer. Stir in grated Pecorino cheese (included), serve, and enjoy!
Ingredients: Sauce: Fresh tomato, Italian Sausage (pork, sea salt, black pepper, anise, fennel seed, parsley, paprika, canola oil, garlic, crushed red pepper), mushroom, extra virgin olive oil. Pasta: Semolina flour, egg yolk, salt. Grated Cheese: Pecorino (sheep's milk).