main dishes sardinian

Tortiglioni Saporiti

Tortiglioni with a quick meat sauce of blanched tomatoes, onion, garlic, red wine, basil, and pecorino.

Nut-Free
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Prep 20 min
Cook 40 min
Total 1h
Servings 4
Difficulty Easy

Ingredients

Pasta

Sauce

Finish

Seasoning

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Instructions

  1. Blanch the cherry tomatoes briefly, peel them, remove the seeds, and chop them. Let them drain so they do not water down the sauce.

  2. Warm the olive oil and lard in a wide pan and soften the chopped onion and garlic until golden.

  3. Add the ground beef and cook until browned and broken up well.

  4. Pour in the red wine and let it reduce completely.

  5. Add the chopped tomatoes, salt lightly, and simmer for about 30 minutes, stirring from time to time.

  6. Tear in the basil at the end of cooking.

  7. Cook the tortiglioni in salted boiling water until al dente, then toss them with the sauce and finish with grated pecorino.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Ground Beef (90% Lean, Cooked)
250 g
Cheese
Pecorino Romano
40 g
Vegetables
Cherry Tomatoes
300 g
Garlic
6 g
Onion (Yellow/White)
110 g
Grains & Bread
Dried Pasta (Small)
350 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
144 g
Salt
6 g
Liquids
Red Wine
122 g

Per Serving

705kcalCalories
33gProtein
75gCarbs
24gFat
5gFiber
Sodium
215mg9% DV
Potassium
825mg18% DV
Calcium
234mg18% DV
Iron
4.7mg26% DV
Magnesium
107mg25% DV
Vitamin C
19.5mg22% DV
Vitamin A
151µg17% DV
Vitamin K
163µg136% DV
Folate
63µg16% DV
Dried Pasta (Small)
Cherry Tomatoes
Ground Beef (90% Lean, Cooked)
Garlic
Onion (Yellow/White)
Extra Virgin Olive Oil
Red Wine
Fresh Basil
Pecorino Romano
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Tortiglioni Saporiti belongs on the Sardinian home table. I build it around tortiglioni, cherry tomatoes, and ground beef.

I blanch the cherry tomatoes briefly, peel them, remove the seeds, and chop them. I let them drain so they do not water down the sauce. I warm the olive oil and lard in a wide pan and soften the chopped onion and garlic until golden.

I tear in the basil at the end of cooking. I cook the tortiglioni in salted boiling water until al dente, then toss them with the sauce and finish with grated pecorino. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide