Pasta main course
A rustic pasta dish with chewy Sardinian gnocchetti, crispy cruschi peppers, garlic, olive oil, pecorino, and toasted breadcrumbs. Simple, bold, and full of Southern Italian character.
Recipe video
Bring 4 L / 17 cups of water to a boil in a large pot. Add salt only when the water is boiling.
Wipe the cruschi peppers with a dry cloth. Remove stems and seeds, then tear them into large pieces.
Warm the olive oil in a wide pan over low heat. Add garlic and cook gently for 1–2 minutes, without browning.
Add the cruschi pepper pieces for only 20–30 seconds, turning them quickly. They should darken slightly and become crisp, not burn.
Lift the peppers out with tongs and place them on paper towels. Leave the flavored oil in the pan.
Toast the breadcrumbs in a small dry pan for 2–3 minutes, stirring until golden.
Cook the gnocchetti in the boiling water until al dente, following the package time.
Before draining, reserve 180 ml / 3/4 cup pasta water.
Remove the garlic from the oil. Add the drained pasta to the pan with the pepper-flavored oil.
Add a splash of reserved pasta water and toss over medium heat until glossy.
Add pecorino, black pepper, and optional chili flakes. Toss again, adding more pasta water if needed.
Crumble half of the crispy cruschi peppers over the pasta and fold gently.
Plate the gnocchetti while hot. Top with toasted breadcrumbs, parsley, and the remaining cruschi peppers.
Serve immediately, with extra pecorino on the side.
