Malloreddus with sausage

Difficulty: Average Time: 1 hour 30 minutes

Ingredients

½ Kg of malloreddus;
300 gr of sausage;
1 kg of bald tomatoes;
50 gr of the preserve;
150 gr of grated pecorino;
olive oil;
garlic;
saffron;
laurel;
basil;
salt

How to make Malloreddus

Brown in the oil the sausage cut to dice and allow it to gild.
In the same saucepan, you fry the garlic slightly, with the preserve and the bald tomatoes, the saffron, the leaf of laurel, the basil, a pinch of salt, and a cook slow fire.
When the juice will have grown thick, add the sausage, mixing well.
Cook the pasta, drain it, season it with the fluid, flavor with the grated pecorino, and immediately serve.

A recipe from an American food lover living in Copenhagen

Photo and recipe by Joshua Gross

Malloreddus (gnochetti Sardi) with sausage and saffron ragù
3 pork sausages, good-quality, removed from their skins
1 lb Malloreddus (gnochetti Sardi)
1/2 tsp saffron threads
1/2 onion, chopped
2 garlic cloves, sliced
100ml of white wine
400g of tinned Datterini tomatoes
1 bay leaf
olive oil
salt
black pepper

TO SERVE

Pecorino Romano,
grated,
fresh basil leaves

Regional Recipe from Sardinia