malloreddus alla campidanese
Gnochetti Sardi with Sausage sauce
ingredients
Serves 4
1 packet of gnochetti Sardi
3 fresh sausages
1 onion
1 carrot
1 sundried tomato
3 cloves of garlic
4-5 large mature tomatoes (peeled and chopped)
Sage
Rosemary
salt
Pecorino Stagionata (aged)
A lug of dry white wine
Extra virgin olive oil
method
This is another of those trademark Sardinian dishes that can be found
on nearly every menu in every restaurant in Sardinia. You can find gnochetti
sardi pasta in most supermarkets now but if you can’t find any you
can just as well use fusilli.
Begin by finely chopping the onion, carrot and sundried tomato and crush
the garlic. Place some olive oil in a large pan, add the carrots and onion
and cook over a very low heat until they begin to colour at which point
add the garlic and sundried tomato. Cook for another 2-3 minutes. In the
mean time remove tour sausage meat from the skins and roughly chop the
rosemary and sage. Place the sausage meat and herbs in the pan and turn
up the heat. Now add a good lug of white wine and cook until all the liquid
has evaporated. Add your tomatoes, a glass of water and season with salt.
Turn down the heat and cook slowly for about an hour, 10 minutes before
the end add a good lug of olive oil.
Cook the pasta in boiling water and then mix in the sauce leaving some
back to serve on top.
Serve with grated pecorino and a glass of Cannanau (see wines section).