Sardinian Spaghetti Recipes

SPAGHETTI WITH WALNUT SAUCE, SARDINIA STYLE

Steps:

• Grind the walnuts in a food processor until they are fairly finely ground but not pasty. Be careful not to grind too long or the oil in the nuts will be released. In a skillet large enough to accommodate the cooked pasta later, heat together the ground nuts, olive oil, garlic, and parsley over gentle heat until the garlic is softened but not colored, about 7 minutes. Remove the skillet from the heat and set aside.
• Meanwhile, bring the water to a rolling boil in a large pot. Add the pasta and salt. Stir immediately and continue to cook over high heat until the water returns to a boil. Keep the heat on high and stir frequently to prevent the pasta from sticking together. When the pasta is not quite al dente (still slightly undercooked), drain it, reserving 1 cup of the cooking water. While the pasta is still dripping, transfer it to the skillet with the sauce. Using two large forks and keeping the gentlest possible heat under the skillet, distribute the sauce well through pasta. Add as much of the 1 cup reserved cooking water as you need to moisten the sauce, adding it little by little; it is not likely that you will need more than ½ cup of it.
• Add the cheese to the pasta, toss, then remove from the heat and transfer to a warmed serving bowl. Serve immediately.

SPAGHETTI WITH SARDINES

Steps:

• Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
• Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

PASTA DE SARDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
• While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
• When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

SARDINIAN SUGO

Steps:

• Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.
• Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.
• While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.
• When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

SARDINIAN LOBSTER SPAGHETTI

Steps:

• Heat the butter in a saucepan, and once sizzling add the onion and garlic.
• Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
• Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
• Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
• Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.