Rustic Sausage Ragu Recipe Sardinian Style: Authentic gnocchetti sardi sausage sauce

sardinian 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 dairy-free and adds umami.

Remove the skin from the sardinian sausage and form the meat into flat patties.

Heat a little olive oil in a saute pan over medium heat to render the fat from the sausage.

Cook the sausage patties until they develop a crust, then break them up with a spoon into smaller pieces.

Add chopped onion to the pan and cook until softened, about 5-7 minutes.

Add canned whole peeled tomatoes to the pan, breaking them up slightly with a spoon if needed.

Pour in a little white wine and let it cook to evaporate the alcohol.

Add chopped rosemary to the mixture and turn the heat down to low.

Let the ragu simmer for about 20 minutes to meld the flavors together.

In a separate pot, bring salted water to a boil and cook the pasta until 1 minute shy of al dente, according to the package instructions.

Reserve a little bit of the pasta cooking water before draining the pasta.

Add the drained pasta directly into the ragu and toss to coat, adding reserved pasta water if needed to adjust the sauce's consistency.

Let the pasta simmer in the sauce for about a minute to finish cooking.

Turn off the heat and add grated cheese to the pasta, tossing to combine without letting it separate or become greasy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens