Malloreddus alla campidanese

Ingredienti

• 350 g Malloreddus (gnocchetti sardi) (- 3/4 pound)
• 300 g sausage (- 10 oz)
• 450 ml tomato passata or peeled tomatoes (- 1 1/2 cup)
• 1 medium onion
• 1 clove garlic
• 40 ml extra virgin olive oil (- 3 tablespoons)
• 100 ml dry white wine (- 2/5 cup)
• 5-6 leaves basil
• 1/8 teaspoon saffron
• 100 g Pecorino Sardo (- 3.5 oz)

Preparazione

1. 1

   Sauté the onion with garlic in a non-stick pan with extra virgin olive oil over medium heat for about 3 minutes. Be careful not to burn them.

2. 2

   Add: Remove the casing from the sausage and cut it into chunks. Add to the garlic and onion sauté and cook for about 10 minutes. Stir the sausage well so that it is browned all over.

3. 3

   Add the white wine and let it evaporate completely, then add the tomato passata.

4. 4

   Cook: Add the basil and cook over medium heat for about 15 minutes. Then reduce the heat and simmer, covered, for about 20 minutes.

5. 5

   Cook: While the sauce is cooking, prepare the pot to cook the pasta. Bring a large pot of lightly salted water to a boil and add the malloreddus. Follow the cooking time on the package. Fresh homemade pasta usually has a shorter cooking time.

6. 6

   Add: A few minutes before the end of the cooking time, add the saffron powder to the sauce. Stir well.

7. 7

   Drain the al dente Sardinian gnocchetti directly into the saucepan and stir well.

8. 8

   Add: Turn off the heat and add the grated pecorino sardo cheese, stirring to combine. Note: If you want a creamier result or if the pasta seems too dry, add 1 or 2 tablespoons of the pasta cooking water along with the pecorino.

9. 9

   Serve the Malloreddus alla Campidanese hot with more grated pecorino on top.