Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: San Francisco Chronicle
Servings: 4
Gnocchetti sardi, also known as malloreddus, is a dried pasta that can be found at specialty stores and Italian markets such as A.G. Ferrari. If you cannot find it, you can substitute penne. Suggested wine: Carignano del Sulcis.
⅓ cup of extra virgin olive oil
1 small red onion, finely chopped
1 small clove of garlic, crushed
¾ pounds mild Italian sausage, removed from casing and roughly chopped
1 14 ounce can whole peeled Italian tomatoes, chopped and juice reserved
2 basil leaves
pinch of chile flakes
pinch of saffron
salt to taste
1 pounds gnocchetti sardi
½ cup grated pecorino cheese
Heat the olive oil in a large pan. Add the onion and garlic and cook over very low heat until they become translucent, about 5 minutes. Add the sausage meat to the pan and turn up the heat. Use a spoon to stir the sausage occasionally and break it up into small pieces. Cook until the sausage is browned and any of its juices have evaporated. Add the tomatoes, half the tomato juice, basil, chile flakes, saffron and ½ cup water, and cook over medium heat for 10 minutes. Season to taste with salt. Turn down the heat and cook slowly for about 45 minutes. About 15 minutes before the sauce is done, start cooking the pasta according to package instructions, until al dente. Drain the pasta and add to the sauce along with half of the pecorino. Serve in pasta bowls with more grated pecorino on top.