Best 2 Sardinian Spaghetti Recipes

Welcome to the world of culinary delight, where we embark on a journey to discover the secrets behind the most delectable Sardinian spaghetti dish. This flavorful pasta, hailing from the beautiful island of Sardinia, is a symphony of tastes that will tantalize your taste buds and leave you craving for more. In this article, we will unveil the culinary techniques and introduce you to the best recipe that will guide you in creating an unforgettable Sardinian spaghetti experience. Get ready to immerse yourself in the vibrant flavors of Italy as we embark on this culinary adventure.

Here are our top 2 tried and tested recipes!

SARDINIAN LOBSTER SPAGHETTI

Sardinian Lobster Spaghetti image

This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own!

Provided by Lostfairy

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 garlic clove, Peeled And Minced
1/4 cup finely chopped onion
2 tablespoons butter
1/2 cup brandy (Or Vermouth Or Dry White Wine)
1 (14 ounce) can crushed imported tomatoes
salt & pepper
1 dash red pepper flakes (optional)
1/4 cup heavy cream
1/4 cup chopped parsley
3 cups cooked lobster meat, chopped into 1 inch pieces
1 lb spaghetti

Steps:

Heat the butter in a saucepan, and once sizzling add the onion and garlic.
Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

SARDINIAN SPAGHETTI

Sardinian Spaghetti image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
2 cloves garlic, sliced
2 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley
1 1/2 cups fresh basil leaves, torn
Kosher salt
3/4 pound spaghetti
1 cup shredded pecorino cheese

Steps:

Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
Remove and discard the bay leaves.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

Tips:

Use the freshest ingredients available for the best flavor.
Do not overcook the spaghetti, as it should be al dente, slightly firm to the bite.
Use a large pot to cook the spaghetti so that it has plenty of room to move around and cook evenly.
Season the water with salt before adding the spaghetti to help flavor the pasta.
Reserve some of the pasta cooking water to use in the sauce, as it will help to create a creamy, flavorful sauce.
Use a good quality olive oil for the sauce, as it will add a rich flavor to the dish.
Sauté the garlic and red pepper flakes in the olive oil until fragrant, but do not let them burn.
Add the sardines to the sauce and cook until they are heated through.
Stir in the cooked spaghetti and reserved pasta cooking water and toss to coat.
Season with salt and pepper to taste.
Garnish with fresh parsley or basil before serving.

Conclusion:

This Sardinian spaghetti recipe is a quick and easy meal that is packed with flavor. By following these tips, you can create a delicious and authentic dish that your family and friends will love.