← Nouns Cooking · Italian

Ingredients

• 400 g malloreddus (gnocchetti sardi)
• 300 g Italian pork sausages (fennel ones are ideal), skinned and crumbled
• 1 small onion, finely chopped
• 1 clove Garlic, chopped
• 2 tbsp Olive oil
• 60 ml dry white wine
• 500 g Passata
• 1 Bay leaves
• 1 pinch Saffron, soaked in 1 tbsp warm water
• 1 handful basil leaves (optional)
• 80 g Pecorino Sardo or Romano, grated
• Salt

Method

1. Warm the oil in a wide pan over medium heat and soften the onion for 6–8 min. Add the garlic for 1 minute.
2. Add the sausage and cook for 5–6 min, breaking it up, until it loses its pink colour and starts to brown.
3. Pour in the wine and let it bubble away for 2 min. Add the passata, bay leaf, saffron with its water and a pinch of salt. Simmer gently, half covered, for 25–30 min until thick and rich.
4. Cook the malloreddus in plenty of salted water until al dente, following the packet. Drain, keeping a little water.
5. Toss the pasta into the sauce with half the pecorino, the basil and a splash of water. Serve with the rest of the cheese.

Tips

• Small shells or cavatelli work if you can’t find malloreddus.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Inside The Rustic Kitchen