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 with sausage
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 slow cook 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
Malloreddus (gnochetti Sardi) with sausage and saffron ragù
Three pork sausages, good-quality, removed from their skins
1 lb Malloreddus (gnochetti Sardi)
1/2 tsp saffron threads
1/2 onion, chopped
Two garlic cloves, sliced
100ml of white wine
400g of tinned Datterini tomatoes
One bay leaf
olive oil
salt
black pepper
TO SERVE
Pecorino Romano,
grated,
fresh basil leaves
Regional Recipe from Sardinia
