What is for us the ultimate comfort food.
The last supper before our baby Alice was born, the first meal we want to find every time we go home in Sardinia.
These gnocchetti with this sauce are called "malloreddus alla campidanese" and they are a typical Sardinian dish so we are really happy to recreate this recipe here and share it with you. Ingredients are not impossible to source, all you need is, apart the pasta and a bottle of passata, a good Italian sausage with fennel. Lot of local butchers sell it.
We hope you enjoy this recipe as we do!
700 ml of tomato passata
500 of Italian sausage mince or sausages
1/2 onion finely chopped
extra virgin olive oil
1/2 glass of white wine
pecorino cheese or parmesan cheese
In a large pan heat a spoon of olive oil and once hot add the sausage mince and let it cook at a medium temperature.
Once a bit golden add the onion finely chopped and cook at medium heat stirring it from time to time.
Let the sausage lose all the water and at this point add half glass of white wine and let it evaporate.
After it evaporates, add the tomato passata and slow cook for at least 50 minutes at minimum heat stirring from time to time until it becomes thicker.
Now cook your pasta and when al dente transfer it directly to the sauce with the help of a pasta strainer spoon and stir until the sauce get absorbed, for around two minutes.