Malloreddus alla campidanese - Malloreddus pasta with Campidanese sauce

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Today's pasta is one of the most classic of Sardinian recipes, the Malloreddus alla Campidanese. The malloreddus is a special pasta, shaped as a small ''gnocco" that's why it is also called ''gnocchetto sardo".

The campidanese sauce (from Campidano, "Campidanu" in sardinian dialect, the largest plain of the Sardinia island), is made with pork sausage, tomato, basil, pecorino and saffron, it is a simple dish, but it tastes really great. Enjoy the recipe!

Serves 4 persons
350gr malloreddus pasta (gnocchetti sardi)
1 onion
1 can of Pomodorini di collina (Cherry tomatoes)
1 cup of Italian tomato puree
1 Italian pork sausage (150gr) (salsiccia sarda) I use less sausage because it's really too fat for my taste...you can use more if you want.
4 tbs of grated Pecorino Sardo cheese
10 basil leaves
3 tbs extra virgin olive oil
a pinch of saffron
salt and pepper

Instructions
Chop the onion, peel the sausage and cut it in small pieces. Pour olive oil in a frying pan, add the onions, fry till translucent.

Add the sausage.

Add the cherry tomatoes, the tomato puree and half of the basil leaves. Cover with a lid and cook for 20 to 25 minutes. In the meanwhile bring 2 liters of salted water to a boil, add the saffron in the boiling water.

When the sauce is almost cooked, add the malloreddus to the boiling water. Cook "al dente", the cooking will be completed in the sauce pan.

Pour the drained malloreddus in the sauce pan, strirr well and cook for few additional minutes, add the left basil leaves.

Serve with a sprinkle of grated Pecorino sardo cheese....buon appetito!!

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