
Malloreddus, Squash & Sausage
1h 45m
An easy sauce for your Malloreddus, using butternut squash and fresh Italian sausage. A special taste is added with fennel seeds, fresh black pepper and pecorino cheese on top.
You can use any squash (butternut, spaghetti, Hokkaido, etc). The pecorino can be replaced with parmesan for a more delicate taste, and the fresh Italian sausage can be replaced with ground pork meat.
Add 200 g of fine semolina to a medium bowl. Make a well in the center and add 50 ml of water
Mix with a fork to incorporate the water. Add 25 ml of water and mix to obtain a wet sand crumbly texture
Add 25 ml of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board
Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board
Cut ยผ of the dough and roll it. Shape it like a snake, as wide as a finger. Cover the rest of the dough to avoid drying it
Cut the rolled dough into walnut-sized pieces
Roll the pieces against a grater
Let the pieces dry on a wire rack. The malloreddus is ready
Trim and deseed 1 butternut squash. Peel and dice it. Place it in a bowl
Crush 2 garlic cloves
Remove the casing from 2 italian sausages
Place 1 tsp of fennel seeds in a large saucepan. Toast them over medium heat until fragrant
Add the garlic and drizzle with extra virgin olive oil
Cut the sausage into small pieces and sear until they begin to release the fat
Remove the sausage from the saucepan, reserving the fat
Add the squash and season with salt to taste
Add enough water to cover the bottom of the saucepan. Cook until the squash is tender
Bring a large pot of water to a boil
Add the seared sausage and toss
Cook the Malloreddus in batches. As soon as they float, they are ready
Add the cooked pasta and a ladle of the cooking water to the squash and sausage. Toss for a minute, until you obtain a thick sauce
Serve on a deep plate. The malloreddus, squash & sausage is ready
Grate pecorino cheese to taste and enjoy!
Yield 2 portions
Butternut Squash
1Garlic
2 clovesItalian Sausage
2Fennel Seeds
1 tspExtra Virgin Olive Oil
to drizzlePecorino Cheese
to tasteWater
as neededSalt
to taste
Egg-Free Pasta Dough
Fine Semolina
200 gWater
100 ml