Recipe Archives->Pasta->Gnocchetti Sardi 01

Gnocchetti Sardi With Sausage Sauce
Serves 4
                                                                                
1/3 cup of extra virgin olive oil
1 small red onion, finely chopped
1 small clove of garlic, crushed
3/4 pounds mild Italian sausage, removed from casing and roughly chopped
14 oz can whole peeled Italian tomatoes, chopped and juice reserved
2 basil leaves
pinch chile flakes
pinch saffron
Salt to taste
1 pounds gnocchetti sardi
1/2 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 1/2 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.

Note: Gnocchetti sardi, also known as malloreddus, is a dried pasta
that can be found at specialty stores and Italian markets.  If you
cannot find it, you can substitute penne.

Printable version: gnocchetti-sardi01.txt.