Don’t know what to cook today? I have a suggestion for you: make these Sardinian gnocchetti with sausage and curry! They are appetizing, flavorful, and very easy to make, as well as very quick. A main dish you can rely on when you don’t have much time but want to serve something tasty. Adjust the curry to your liking, but don’t eliminate it because it is the perfect touch for this pasta dish that I highly recommend.
Other pasta dishes with very small shapes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sardinian Gnocchetti with Sausage and Curry
- 12.7 oz Sardinian gnocchetti
- 2 sausages (about 10.6 oz)
- 1 shallot
- curry (to taste)
- 2 leaves sage
- extra virgin olive oil
- salt
- black pepper
Tools
- Scissors
- 1 Pan
- 1 Pot
Preparation of Sardinian Gnocchetti with Sausage and Curry
Remove the sausage casing and crumble it with a fork.
Wash the sage leaves, pat them dry with a paper towel, and cut them into thin strips with scissors. Set aside.
Peel the shallot and finely chop it. I used a manual chopper with a cord, which I find very convenient. If you want to purchase it, you can find it by clicking HERE.
Sauté the shallot in a large pan with a drizzle of oil.
Let it sizzle for a few moments, then add the sausages.
Brown them until they change color, then add the desired amount of curry (I used a generous tablespoon). Splash with a few tablespoons of pasta cooking water and scent with the sage.
Meanwhile, cook the Sardinian gnocchetti in plenty of salted boiling water; drain them al dente without draining too much and keeping some cooking water aside (it might be needed to dilute the sauce). Transfer them directly into the pan and mix all the ingredients well.
Serve the Sardinian gnocchetti with sausage and curry on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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