Gnocchetti sardi al ragù di salsiccia *SARDEGNA*

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a vegan alternative with a cheesy flavor.

Remove the casing from the sausage and crumble it in a cold pan.

Add 1-2 tablespoons of olive oil and turn the heat to medium-high to cook the sausage.

Once the sausage is crumbled, add chopped onion and let it cook in the fat from the sausage.

Add a splash of water to deglaze the pan and wait for a minute.

Stir in the tomato sauce and let it cook for about 5-6 minutes until it thickens.

Add a generous amount of coarse salt and oregano to the sauce.

Cook the sauce until it reaches a wonderful consistency, about 5-6 minutes.

In a separate pot, boil water and add a generous amount of salt for cooking the pasta.

Add the malloreddus to the boiling water and cook until al dente, reserving some pasta water.

Use a slotted spoon to transfer the pasta to the sauce, mixing well to combine.

Add a bit of reserved pasta water to help bind the sauce to the pasta.

Grate pecorino cheese over the pasta and mix it in, allowing it to melt.

Optionally, add crushed finocchietto seeds for flavor.

Finish with fresh basil, torn by hand, and a drizzle of olive oil.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level: