Home Pasta Recipe for sausage and carrot gnocchetti by Joe Trivelli | Pasta

Recipe for sausage and carrot gnocchetti by Joe Trivelli | Pasta

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Recipe for sausage and carrot gnocchetti by Joe Trivelli | Pasta

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I discovered about this uncommon pasta dish when an American colleague challenged me on the concept carrots are unwelcome in a sauce. He was so on level with this one. I’m unsure the place he acquired the recipe, however it’s an absolute keeper. It provides a welcome burst of color and freshness, and a delicate, candy flavour.

If you happen to can’t discover gnocchetti (additionally known as malloreddus), use every other small pasta form.

Serves 4
carrots 300g
pork sausages 3 (200g)
additional virgin olive oil
pink onion ½, finely chopped
garlic 1 clove, finely chopped
rosemary needles 1 tbsp, finely chopped
crushed dried chilli a pinch
pink 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 effectively softened and the sausage has cooked down, add the carrot and proceed cooking – reasonable the warmth in order that it doesn’t brown.

After 5 minutes, as soon as the carrot is mushy, use your spoon to push every part to the edges so there’s a effectively within the centre of the pan. Add the garlic, rosemary and pinch of chilli, the pink wine vinegar and a bit additional oil if mandatory.

Fry briefly, flip the warmth off and blend.

Cook 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 part collectively over the warmth till effectively integrated. Examine the seasoning and serve with grated pecorino.

Joe Trivelli is co-executive head-chef on the River Cafe, London W6

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