I learned about this unusual pasta dish when an American colleague challenged me on the idea that carrots are unwelcome in a sauce. He was so on point with this one. I’m not sure where he got the recipe, but it’s an absolute keeper. It gives a welcome burst of colour and freshness, and a subtle, sweet flavour.
If you can’t find gnocchetti (also called malloreddus), use any other small pasta shape.
Serves 4
carrots 300g
pork sausages 3 (200g)
extra virgin olive oil
red onion ½, finely chopped
garlic 1 clove, finely chopped
rosemary needles 1 tbsp, finely chopped
crushed dried chilli a pinch
red wine vinegar 3 tbsp
gnocchetti sardi 400g
sea salt
pecorino 50g, grated
Grate the carrots on the chunky side of the grater. Slit the skin of the sausages and crumble the meat finely between your fingers. Begin to brown the crumbled sausage meat in a wide pan with a couple of glugs of olive oil.
After 8 minutes, add the onion and continue to cook. Once the onion is well softened and the sausage has cooked down, add the carrot and continue cooking – moderate the heat so that it doesn’t brown.
After 5 minutes, once the carrot is soft, use your spoon to push everything to the sides so there is a well in the centre of the pan. Add the garlic, rosemary and pinch of chilli, the red wine vinegar and a little extra oil if necessary.
Fry briefly, turn the heat off and mix.
Cook the pasta in plenty of salted, boiling water. Add half a cup of the cooking water to the carrots with the pasta when it’s ready.
Stir everything together over the heat until well incorporated. Check the seasoning and serve with grated pecorino.
Joe Trivelli is co-executive head-chef at the River Cafe, London W6
