Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sign up to save this recipe to your profile Sign Up Now ›
4 servings
0 Ratings 

Ingredients (13)

  • 1 pound pork shoulder, cut into 1/2-inch cubes
  • 1/4 pound pancetta, 1/2-inch slices, cut into cubes
  • 1/2 garlic clove
  • 1 pinch freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 1/2 cup Terra Saliosa wine (or other dry red wine)
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 sprig myrtle, about 5 to 6 leaves
  • 1 1/2 cups chicken stock
  • 1 pound malloreddus pasta
  • 1/2 cup grated Pecorino Sardo cheese (or other pecorino cheese)
  • 2 tablespoons single-orchard extra virgin olive oil
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

My happiest food memories surround events that brought the family together: baking pane carasau, making sweets for a wedding or Carnevale, and, of course, the killing of a pig. To this day, any time I make this dish or smell pork meat or sausage browning, I am instantly transported to Mannoi Arre’s house and the cucina rustica where we butchered the pig. When we were done cutting up the meat and making the sausage, there would be little bits of leftover meat and fat on the table. We scooped them up and sautéed them in the pan and then simmered them until tender to make this dish celebrating the end of the ritual. Since the pork meat available today is so lean, I have added a little pancetta to the ingredients in this recipe.

What to buy: Malloreddus is a small Sardinian ridged pasta that is often flavored with saffron; it can be white, bright yellow or tricolored. It is available in specialty food stores or online.

Get The Cookbook

Tips for Pork


  1. 1Place the pork and pancetta in a large bowl. With a mortar and pestle, mash garlic and pepper into a paste. Mix in the vinegar. Toss pork and marinade until mixed well. Cover and refrigerate for 4 hours.
  2. 2In a skillet over medium-high heat, brown the pork and pancetta for 5 minutes. Add the red wine and deglaze, scraping browned bits from bottom of pan.
  3. 3Add sun-dried tomatoes, tomato paste, and myrtle leaves to skillet. Add chicken stock, cover, and simmer for 30 minutes.
  4. 4Bring a large pot of salted water to a boil. Add malloreddus and boil for 10 to 12 minutes, or until al dente. Remove myrtle from sauce and discard. Toss pasta with sauce. Sprinkle with pecorino cheese and finish with a drizzling of olive oil.

Beverage pairing: A. Mano Puglia Primitivo, Italy. Smoky, meaty, and fruity all at once, this pasta dish needs a lusty red wine of the gulping sort. Primitivo from Southern Italy fits the bill. The same grape as American Zinfandel, Primitivos tend to have the same fruit flavors, but also notes of earth and wild herbs. The bright red fruit will play off the sundried tomatoes, and it will be a race to see which is finished first, the food or the wine.

Load Comments

Recommended from Chowhound

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking

by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes...

Christmas Cheesecake: The Most Wonderful Dessert of the Year

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...