Malloreddus (Sardinian Gnocchetti with Sausage Ragù)

🛒 Ingredients

• Malloreddus pasta 88 g · 306 kcal
• Fresh pork sausage 62 g · 186 kcal
• Canned crushed tomatoes (Passata) 100 g · 20 kcal
• Onion 38 g · 15 kcal
• Garlic 3 g · 4 kcal
• Olive oil 11 g · 90 kcal
• Pecorino Sardo cheese, grated 20 g · 80 kcal
• Dry white wine 24 g · 19 kcal
• Saffron threads 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pan over medium heat; add diced onion and minced garlic, sautéing until softened and translucent, about 5-7 minutes.
2. Add the crumbled sausage to the pan; cook until thoroughly browned, breaking it up with a spoon as it cooks.
3. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom, and allow the alcohol to evaporate for 2-3 minutes.
4. Stir in the crushed tomatoes and saffron threads; bring to a simmer, then reduce heat to low, cover, and cook for at least 20-25 minutes to allow flavors to meld, stirring occasionally.
5. Meanwhile, bring a large pot of heavily salted water to a rolling boil; cook the Malloreddus pasta according to package instructions until al dente.
6. Drain the pasta, reserving about ½ cup of the pasta water, then add the drained Malloreddus directly to the simmering sauce.
7. Toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to achieve a creamy consistency; adjust seasoning with salt and pepper.
8. Stir in the grated Pecorino Sardo cheese just before serving; serve immediately, garnished with extra grated cheese.