Malloreddus Pasta with Porcini Mushroom Trifolati - Chef Sabrina Mancin

Malloreddus Pasta with Porcini Mushroom Trifolati

Malloreddus is a traditional short pasta from Sardegna, Italy. They look like little gnocchi and their neutral flavor plus the little cavity on one side and ridges on the other make it the perfect vessel for a super flavorful condiment like these sautéed porcini mushrooms.


Yield: 4 people (unless you invite my dad, my husband and my brother for dinner…then you better triple the amount! LOL )
• 400g = 14oz Malloreddus (or any other short pasta you love)
• 500g = about 18oz Porcini mushrooms (or a mix of mushrooms like baby bella, shitake, etc.)
• 2 garlic cloves
• ¼ cup Extra virgin olive oil
• 1 to 1 ¼ cups vegetable stock or water
• 1 spring of rosemary
• salt and black pepper to taste
• grated Parmigiano Reggiano cheese to taste


Enjoy with seasonal porcini on a cool autumn day or with your favorite shrooms any time of the year!

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