{"id":12141,"date":"2021-09-16T05:05:34","date_gmt":"2021-09-16T09:05:34","guid":{"rendered":"https:\/\/wine365.com\/?p=12141"},"modified":"2021-09-13T15:05:47","modified_gmt":"2021-09-13T19:05:47","slug":"recipe-sardinian-pasta-malloreddus","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/recipe-sardinian-pasta-malloreddus\/","title":{"rendered":"Recipe for a Classic Sardinian Pasta, Malloreddus, Paired with Island Wine"},"content":{"rendered":"

If you\u2019re lucky enough to have visited the island of Sardegna (or Sardinia as Americans know it), I\u2019m guessing that you\u2019ve sipped plenty of wines of Carignano, or Carignan. You may have also indulged in a plate of homemade Malloreddus pasta, also known as Sardinian gnocchi. Although I haven\u2019t had my passport stamped with an entry for Sardinia yet, I have had the opportunity to enjoy a lovely Carignan, Agricola Punica Montessu Isola dei Nuraghi 2018<\/a>\u00a0along with a luscious traditional dish of\u00a0Malloreddus with Sardinian Sausage Ragu.<\/strong><\/p>\n

A few weeks ago, I was asked if I\u2019d like to explore Sardinia with an authentic pasta recipe from\u00a0QB Cucina\u2019s\u00a0website<\/a>, test out my choice of a complimentary pasta tool or kitchenware item (also from QB Cucina), and pop the cork of an Italian wine. Yes, please! Apparently, the word is out that I love Italian wine and food\u2026 (cue my wink).<\/p>\n

After giving the selections a hard look, I decided to make the Malloreddus Pasta with Sausage Ragu for pairing with Carignan<\/strong> in order to keep the meal Sardinia-centric. For a lovely presentation, I opted for two Italian phrase enamel bowls of which any Nonna would approve! On one of the bowls is written\u00a0Ridi ridic he la mamma ha fatto gli gnocchi<\/em>\u00a0meaning \u201cGo ahead, keep laughing\u201d or \u201claugh, laugh, because mom made gnocchi\u2026\u201d The other has written\u00a0L\u2019amore passa, la fame no<\/em>\u00a0meaning \u201clove fades, hunger doesn\u2019t.\u201d Be sure to check out the QB Cucina website\u00a0here<\/a> for delicious recipes, modern and traditional kitchenware, cooking tools, and more.<\/p>\n

\"pasta
Photo: Cindy Rynning<\/figcaption><\/figure>\n

\"AgricolaAdmittedly, I opened the bottle of Agricola Punica Montessu Isola de Nuraghi 2018 ($35) while I was making the ragu. Montessu is from Sulcis Iglesiente, a warm, sun-drenched region in the southwest of Sardinia<\/strong>. In fact, the area is known for cultivating premium Carignan, a variety that originated in Spain. The blend, dominated by Carignan and aged for 15 months in French oak, offered vibrant aromas of cherries, red berries, rich cranberries, juicy plums, and fresh herbs. On the palate, I found blackberries, dark plums, black pepper, and notes of rosemary. Framed with soft tannic structure and bright acidity, this exceptionally balanced wine was textured and lush \u2013 the velvet-like finish lingered\u2026<\/p>\n

Ahhh, the Malloreddus pasta! Perhaps one of Sardinia\u2019s signature dishes, Malloreddus are small, ridged pasta nuggets \u2013 not unlike gnocchi<\/strong>. According to the experts, the traditional shape is formed by rolling one side of the nuggets along a Sardinian wicker basket, although some may use a gnocchi board. If all else fails, use the tines of a fork! The ridges, by the way, are important because they \u201ccatch and trap\u201d the thick sauce. If you prefer not to try your hand at making malloreddus, use any pasta that could serve the same purpose \u2013 orecchiette may be a good choice. The Sardinia Sausage Ragu is similar to Bolognese ragu with its savory, rich flavors. (If you prefer not to use sausage due to its high fat content, consider high quality ground beef.) For the Malloredus and Sardinia Sausage Ragu recipe, click\u00a0here<\/a>.<\/p>\n

Fat, heat, spice, and an abundance of flavor in the Malloreddus Pasta with Sausage Ragu were mouthwatering and ultra-satisfying \u2013 I can\u2019t wait to make this dish again. Paired with the elegant and lush Agricola Punica Montessu Isola de Nuraghi 2018, I was transported to the island of Sardinia. Nonna would approve.<\/p>\n

\"Making
Making Malloreddus Pasta. Photo: George Wesley & Bonita Dannells, Flickr<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

If you\u2019re lucky enough to have visited the island of Sardegna (or Sardinia as Americans know it), I\u2019m guessing that you\u2019ve sipped plenty of wines of Carignano, or Carignan. You may have also indulged in a plate of homemade Malloreddus pasta, also known as Sardinian gnocchi. Although I haven\u2019t had my passport stamped with an<\/p>\n","protected":false},"author":52,"featured_media":12142,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,5,4],"tags":[34,29,66],"class_list":{"0":"post-12141","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-recipes","9":"category-wine-and-food","10":"tag-italian-wine","11":"tag-italy","12":"tag-recipes"},"yoast_head":"\nRecipe for a Classic Sardinian Pasta, Malloreddus, Paired with Island Wine - Wine 365<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for a Classic Sardinian Pasta, Malloreddus, Paired with Island Wine - Wine 365\" \/>\n<meta property=\"og:description\" content=\"If you\u2019re lucky enough to have visited the island of Sardegna (or Sardinia as Americans know it), I\u2019m guessing that you\u2019ve sipped plenty of wines of Carignano, or Carignan. 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