Best 2 Sardinian Spaghetti Recipes

Embark on a culinary journey to the captivating island of Sardinia, where flavors dance in harmony and tradition meets innovation. Discover the essence of Sardinian Spaghetti, a dish that embodies the region's rich culinary heritage. This delectable pasta dish is a symphony of textures and flavors, featuring succulent seafood, vibrant vegetables, and aromatic herbs, all enveloped in a tantalizing tomato-based sauce.

Unravel the secrets behind three distinct yet equally enticing variations of Sardinian Spaghetti. The classic "Spaghetti ai Frutti di Mare" takes center stage, showcasing a bounty of fresh seafood, including mussels, clams, and calamari, swimming in a delectable tomato sauce. "Spaghetti alla Bottarga" introduces the unique flavors of bottarga, cured fish roe, which imparts a salty, umami richness to the dish. Last but not least, "Spaghetti al Pomodoro e Basilico" offers a delightful simplicity, where ripe tomatoes and fragrant basil create a refreshing and vibrant sauce.

Each recipe unravels a unique narrative, capturing the essence of Sardinian cuisine. Whether you seek the bold flavors of the sea, the salty savoriness of cured fish roe, or the comforting simplicity of tomatoes and basil, these Sardinian Spaghetti variations promise an unforgettable culinary experience. So, let's dive into the recipes and embark on a taste adventure that will transport you to the heart of Sardinia. Buon Appetito!

Let's cook with our recipes!

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.

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.

Tips for Cooking Sardinian Spaghetti

- Always use fresh, high-quality ingredients. - Don't overcook the pasta. It should be al dente, or slightly firm to the bite. - Use a good quality olive oil. - Don't be afraid to experiment with different types of fish and seafood. - Serve your spaghetti with a glass of Sardinian wine.

Conclusion

Sardinian spaghetti is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to experience the flavors of Sardinia, and it's also a relatively easy dish to make. So next time you're looking for a quick and easy meal, give Sardinian spaghetti a try. You won't be disappointed!