Island Time 

A fast and festive holiday meal 
| Recipes | Editorial Staff
testkitapproved

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

Curate Your Table, Buvette-Style

Jody Williams shows us how to entertain with... »

In the Kitchen With: Mike Friedman

The chef at Washington, D.C.'s Red Hen shares... »

Ham-mer Time

A lighter ham for Easter »

Crispy Baby Artichokes with Anchovy Aioli

Recipe adapted from Mike Friedman, Red Hen,... »

Easter Ham with Muscadet and Herby Crème Fraîche

Recipe from the Tasting Table Test Kitchen »

Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen »
pin-it

Massimiliano Conti, chef of San Francisco’s La Ciccia, keeps the beloved malloreddus (a ridged cavatelli-shaped durum wheat pasta) on the menu year-round, but says that in his native Sardinia, where the recipe originated, it’s a staple of the holiday table. “Traditionally, this pasta was made in the late fall and winter, after the annual pig slaughter,” says the chef. Conti recalls watching his grandmother, aunt and mother make it together for New Year’s Eve dinner. By serving the comforting, pork-rich dish at his own restaurant, he’s carrying on the family tradition.

Malloreddus alla Campidanese

Yield: 4 servings


Cook Time: 45 minutes

  • INGREDIENTS
  • 2 cups strained, whole canned tomatoes (preferably Italian tomatoes)

    1 pound malloreddus (or penne or fusilli)

    1 tablespoon plus 1 teaspoon kosher salt, divided

    ½ cup extra-virgin olive oil

    1 small red onion, finely chopped

    1 small garlic clove, crushed

    ¾ pound mild Italian sausage, casing removed and sausage roughly chopped

    8 basil leaves, roughly chopped

    Pinch dried red pepper flakes

    Pinch saffron

    1 cup finely grated Pecorino cheese, divided

DIRECTIONS

1. In a medium bowl, roughly crush the Italian tomatoes using your fingers.

2. Bring a large pot of water to a boil over high heat. Add the pasta and 1 tablespoon of salt and cook, following the package instructions, until al dente. Drain the pasta, reserving ½ cup of pasta cooking water.

3. While the pasta water comes to a boil, start the sauce: In a large skillet set over medium heat, add the olive oil, onion and garlic. Cook, stirring often, until the onion and garlic are tender and translucent, 4 to 6 minutes. Stir in the sausage, increase the heat to medium-high, and cook, stirring often, until the liquid in the pan evaporates and the sausage browns, 8 to 10 minutes. Add the tomatoes, basil, red pepper flakes, saffron, remaining 1 teaspoon of salt and the reserved pasta cooking water and bring to a simmer. Reduce the heat to medium-low, and cook until the sauce is thick, about 35 minutes. Taste and season with more salt if needed.

4. Add the pasta to the sauce along with ½ cup of the Pecorino. Toss to combine and divide among 4 bowls. Sprinkle with the remaining Pecorino before serving.

Learn Two More Pantry Pasta Sauces
  • article-action-jsddm
    • jsddm-arrow
    • article-btns-ico0
    • article-btns-ico1
    • article-btns-ico2
    • Pin It
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
La Ciccia 291 30th Street San Francisco CA 94131 415-550-8114
(required)
(required)
(required)
am-btn-send
X
Signup
Tasting Table Join