Gnocchetti Sardi with Sausage Ragu

Sardinian Gnocchetti with Sausage Ragu is a traditional and hearty dish, ideal for those who love the rich flavors of Italian cuisine. Here’s how to prepare them:

Ingredients for the Ragu:

• 500 g of pork sausage (preferably fresh)
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk of celery, finely chopped
• 400 g of tomato puree or peeled tomatoes
• 150 ml of red wine
• Extra virgin olive oil
• Salt and pepper to taste
• 1 bay leaf
• Fresh rosemary (optional)

Ingredients for the Pasta:

• 400 g of Gnocchetti Sardi (or Malloreddus)

Ragu Preparation:

1. Remove the skin from the sausage and crumble it.

2. In a large pan or casserole, heat the extra virgin olive oil and sauté the onion, carrot, and celery until they become soft.

3. Add the crumbled sausage and brown until the color changes, then deglaze with the red wine.

4. Allow the alcohol to evaporate, then add the tomato puree, bay leaf, salt, pepper, and rosemary if using.

5. Cover and simmer on low heat for at least 1-1.5 hours, until the sausage ragu thickens and becomes flavorful.

Pasta Cooking:

1. Bring a pot of salted water to a boil and cook the Sardinian gnocchetti following the package instructions until al dente.

2. Drain the gnocchetti, saving some of the pasta water.

Finishing:

1. Add the gnocchetti to the sausage ragu, mixing gently and adding a bit of the pasta water to combine.

Serve the Sardinian Gnocchetti with Sausage Ragu hot with a generous dusting of grated Parmesan or pecorino, for a rich and comforting meal that will satisfy any palate that loves good cooking. Enjoy your meal!