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Gnocchetti Sardi with 'Sausage' and Roasted Red Pepper Sauce

For the pasta…

Combine 300 grams semola flour and 100 grams spelt flour in a medium bowl. Using the “well” method (or your preferred dough method), gradually incorporate ~200 grams of warm water. Knead vigorously for ~10 minutes until smooth, firm, and well-combined. Wrap tightly in plastic and allow to rest ~30 minutes.

To form the gnocchetti, pinch off a pea-sized piece of dough, roll into a ball and, either with the outside of your thumb or a bench scraper, push the dough forward across a ridged gnocchi board until it curls over on itself and creates a hollow interior. Repeat with the remaining dough, keeping unused portions wrapped to prevent drying out.


For the peppers...

Roast two red peppers under the broiler or over a gas stove-top until skin is completely blackened. Transfer to a heat-proof bowl and immediately cover with plastic wrap. Allow to steam for ~10 minutes until cool enough to handle, then peel off the skins (they should come off easily) and clean out the seeds. Blend with ~½ cup stock until very smooth. Set aside.


For the sauce...

Brown 8 ounces of sausage (I used Beyond Meat) over medium-high heat, breaking it up in the pan. Deglaze with a generous pour of white wine, scraping up any browned bits from the bottom. Add 2 minced garlic cloves and 1 tablespoon tomato paste, stirring to distribute. Cook briefly until garlic is fragrant and tomato paste caramelizes, about 2 minutes. Deglaze with more wine if needed, and follow with the red pepper puree. Simmer until thickened, about 5 minutes. Season to taste with salt and pepper.


Finishing touches...

Reduce heat to low and add ¼ cup dairy/cream alternative (or heavy cream) and about 1 teaspoon of Aleppo pepper or red pepper flakes. Stir to combine and simmer briefly until thickened. Cook pasta in well-salted water and transfer directly to sauce, stir to combine, and adjust seasoning as needed. Serve immediately and enjoy!


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