Sardinian Gnocchetti with Sausage Ragù

Ingredients

• 360 g Malloreddus
• 300 g Italian sausage
• 400 g Tomato passata
• 150 g Cherry tomatoes
• 1 Onion
• 1 pinch Saffron
• 60 ml Red wine
• 80 g Pecorino sardo
• 3 tbsp Extra-virgin olive oil
• 6 leaves Basil
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Warm the saffron threads in 2 tablespoons of warm water and set aside to infuse while you prepare the sauce.
2. Finely chop the onion and soften it gently in the olive oil over medium-low heat for 6–8 minutes until translucent, without colouring.
3. Remove the casing from the sausages and crumble the meat into the pan.
4. Raise the heat and brown well for 5–6 minutes, breaking up any large pieces.
5. Pour in the red wine and let it evaporate completely, scraping up the browned bits from the bottom.
6. Add the tomato passata and the halved cherry tomatoes, then stir in the saffron with its soaking water.
7. Season with salt and a little pepper.
8. Lower the heat and simmer the ragù gently, partly covered, for about 40 minutes, stirring now and then.
9. Add a splash of hot water if it thickens too much.
10. Meanwhile bring a large pot of salted water to a rolling boil and cook the malloreddus until al dente, following the package timing (about 12–14 minutes for dried).
11. Drain the pasta, reserving a ladleful of cooking water, and toss it into the pan with the ragù over medium heat for 1–2 minutes, loosening with the reserved water if needed.
12. Remove from the heat, add half the grated pecorino and a few torn basil leaves, and stir vigorously to coat.
13. Serve hot with the remaining pecorino at the table.

Tips

• Use authentic Sardinian malloreddus — their ridges grip the sauce far better than smooth shells. Real saffron threads beat powdered every time. For the most traditional result, choose a coarse fennel-seasoned fresh sausage and let the ragù simmer slowly so the meat melts into the tomato.