malloreddus with sausage

malloreddus con salsiccia

4 to 6 servings

A subtle hint of saffron makes all the different in this hearty sausage and tomato sauce. Malloreddusare tiny dumplings that resemble cavatelli and are often called gnocchetti sardi. Their texture is especially welcome when served with a chunky sauce because the shape grabes bits of sausage and onion and tomato making each bite delicious. If you don't have malloreddus, know that the sauce would be delicious with farfalle or even gnocchi, too.







Remove sausage from casing; break meat apart a bit. Combine saffron and 1/4 cup water in a small bowl. In a large saucepan, heat oil over medium-high heat; add onion and cook, stirring frequently, until softened, 5 to 6 minutes. Add sausage, reduce heat to medium and cook, breaking meat apart with a wooden spoon, for 5 minutes. Add tomatoes with juices and wine; cook, breaking up tomatoes, for 5 minutes. Add saffron mixture and 1/4 teaspoon salt. Gently simmer sauce until thickened and flavorful, 45 to 50 minutes. Remove from heat and cover to keep warm. 
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 6 minutes after water returns to a boil for fresh malloreddus). Meanwhile, gently warm sauce. When pasta is al dente, drain pasta, transfer to a large bowl, immediately add sauce and toss to combine. Add cheese and toss once more. Serve immediately, passing extra cheese at the table.