malloreddus alla campidanese
Gnochetti Sardi with Sausage sauce
1 packet of gnochetti Sardi
3 fresh sausages
1 sundried tomato
3 cloves of garlic
4-5 large mature tomatoes (peeled and chopped)
Pecorino Stagionata (aged)
A lug of dry white wine
Extra virgin olive oil
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).