Porcospino pasta with salsiccia sause

Happy Sunday to everyone!

As I decent from an Italian family it´s very important to me to carry my family traditions so I cook a lot of pasta but there´s always a day that´s pasta day and that day is Sunday.

Today I decided to make everything from scratch and this is how it went on…

Ingredients for the pasta dough:

  • Water
  • Semolina
  • All purpose unbleached flour
  • A dash of salt

To Prepare the dough: 

  1. Make a circular shape on the counter with the flour and create a well in the centre.
  2. Add the salt, and slowly start pouring in the water, mixing with your fingers between each addition. You know when it´s enough when you can bring the flour together in a round shape.
  3. Begin to knead the dough until it is smooth.
  4. Wrap in plastic and let sit 20 minutes before rolling.
  5. Start rolling the dough with your hands to create long cylinders
  6. Once this is done, cut them equal size, approximately 1cm x 1cm
  7. Keep the dough well floured to prevent sticking.
  8. With the help of the back of a cheese grater roll the dough with your thumb pressing until the dough will simply release itself.
  9. You can cook orecchiette immediately while the pasta is still moist, or you can air-dry it until it’s hard and store it for at least a couple of months. To dry the pasta, spread it out on floured baking sheets and leave them at room temperature.
  10. If you want to have it straight away just boil it in a big pan with water with salt to taste for 1,5 minutes or when you see they start floating on top.


The practice will make the master! It looks hard but trust me it´s really easy to make and delicious to taste!

For the salsiccia sauce:

  • Fry on a pan the salsiccia meat (take the peel away to get all the meat from inside), add thin cut red onions, stir and season with salt. Add white wine and let it cook until the alcohol evaporates.
  • Boil 4 pear tomatoes to take the peel out and add them to the pan crush them to blend in. I also added a can of pear tomatoes and fresh basil. once its done in about 20, 30 minutes add a whisk of red chilli, thyme and you are good to go!




The Food Vandal

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