I realized 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 unsure the place he bought the recipe, however it’s an absolute keeper. It offers a welcome burst of color and freshness, and a delicate, candy flavour.
In case you 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
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 aspect 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 nicely 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 smooth, use your spoon to push all the things to the perimeters so there’s a nicely within the centre of the pan. Add the garlic, rosemary and pinch of chilli, the purple wine vinegar and a little bit additional oil if obligatory.
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 all the things collectively over the warmth till nicely included. Verify the seasoning and serve with grated pecorino.
Joe Trivelli is co-executive head-chef on the River Cafe, London W6
