malloreddus with sausage
malloreddus con salsiccia
TOTAL TIME: 1 hour, 25 minutes
MAKES: 4 to 6 servings
A subtle hint of saffron makes all the difference in this hearty sausage and tomato sauce. Malloreddus are tiny dumplings that resemble cavatelli and are often called gnocchetti sardi. Their texture is especially welcome when served with a chunky sauce because the shape grabs bits of sausage and onion and tomato making each bite delicious. If you don't have malloreddus, know that the sauce would be delicious with farfalle or even gnocchi, too.
- 1 pound sweet Italian sausage
- Heaping 1/8 teaspoon crushed saffron threads
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, roughly chopped
- 1 (28-ounce can) whole peeled tomatoes with juices, preferably San Marzano
- 1/2 cup dry white wine
- Fine sea salt
500 grams (1.1 pounds) fresh malloreddus or dried malloreddus (available at
some supermarkets and specialty stores)
- 1/2 cup freshly grated Pecorino Romano cheese plus more for serving
Remove sausage from casing; break meat apart a bit. Combine saffron and 1/4 cup water in a small bowl. In a large saucepan, heat oil over medium-high heat; add onion and cook, stirring frequently, until softened, 5 to 6 minutes. Add sausage, reduce heat to medium and cook, breaking meat apart with a wooden spoon, for 5 minutes. Add tomatoes with juices and wine; cook, breaking up tomatoes, for 5 minutes. Add saffron mixture and 1/4 teaspoon salt. Gently simmer sauce until thickened and flavorful, 45 to 50 minutes. Remove from heat and cover to keep warm.
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