Malloreddus a sa Baroniesa

By LeeBoruchow

Despite the name, this is not the pasta of a Baron, but rather the common folk who live in the Baron's region -- real comfort food.

Ingredients

• 1 lb new potatoes
• 1/4 cup extra virgin olive oil
• 1 medium onion, sliced
• 4 oz pancetta, thinly sliced and chopped into 1" pieces
• 1 whole fresh red chile, halved (or 1tsp dried chile flakes)
• salt to taste
• 1 cup vermentino wine
• 1 lb malloreddus pasta
• 1 bunch flat leaf parsley, finely chopped
• 1/2 cup grated pecorino sardo

Details

Servings 4

Preparation

Step 1

Rinse and clean potatoes, and boil in salted water for 20 minutes until tender. Transfer to an ice bath and let sit for a bit. Drain well and cut into 1/4" sticks.

Heat oil in a saucepan over medium heat. Add onion, pancetta, and chile and cook until pancetta is browned. Add potatoes and salt to taste, then add wine and cook until absorbed. Set aside, keeping warm.

Cook pasta in salted boiling water for 10-12 mins, drain and add to the sauce. Toss over heat with parsley until combined. Transfer to a bowl and top with cheese.