Prepare to transport your taste buds to the sun-drenched hills of Sardinia with this luxurious pasta dish that promises to revolutionize your dinner routine! Malloreddus, the traditional Sardinian pasta shaped like little ridged shells, meets the earthy, decadent flavor of porcini mushrooms in a cream sauce that will make your mouth water before you've even taken the first bite. This recipe isn't just a meal - it's a culinary journey that transforms simple ingredients into a restaurant-worthy experience you can create right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Malloreddus pasta
- Porcini mushrooms
- Heavy cream
- Garlic
- Parmesan cheese
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: Malloreddus pasta, porcini mushrooms, heavy cream, garlic, Parmesan cheese, olive oil, salt, and pepper.
- Soak the dried porcini mushrooms in warm water for about 15 minutes to rehydrate them. Once soft, drain and chop them finely, reserving the soaking liquid for later use.
- In a large pot, bring salted water to a boil. Add the Malloreddus pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a generous drizzle of olive oil to the pan.
- Once the oil is hot, add minced garlic (about 2-3 cloves) to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the chopped rehydrated porcini mushrooms to the skillet and sauté for an additional 3-4 minutes until they are tender and slightly browned.
- Pour in the heavy cream (about 1 cup) and stir well to combine. Allow the sauce to simmer for about 5 minutes, letting it thicken slightly.
- As the sauce simmers, you can add a splash of the reserved mushroom soaking liquid for added flavor and depth.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Add the drained Malloreddus to the skillet with the creamy porcini sauce. Toss gently to coat the pasta evenly with the sauce.
- If the sauce is too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Grate fresh Parmesan cheese (about ½ cup) into the pasta and stir until melted and combined. Season with salt and pepper to taste.
- Remove from heat and let the dish sit for a minute to allow the flavors to meld together.
- Serve the Malloreddus with Creamy Porcini Sauce hot, garnished with additional grated Parmesan cheese and a drizzle of olive oil if desired.
Tips
- Mushroom Magic: Always soak dried porcini mushrooms in warm water and save the soaking liquid - it's packed with incredible flavor that can enhance your sauce.
- Pasta Perfection: Cook Malloreddus just until al dente. The slightly firm texture will help it better absorb the creamy sauce.
- Garlic Technique: Mince garlic finely and watch it carefully while sautéing to prevent burning, which can make it bitter.
- Sauce Consistency: If your sauce is too thick, use reserved pasta water to thin it out. The starchy water helps the sauce cling to the pasta.
- Cheese Tip: Grate Parmesan fresh for the most robust flavor and smoothest melting.
- Final Touch: Let the dish rest for a minute after cooking to allow flavors to fully meld together.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
