Malloreddus alla Campidanese (pasta with saffron, tomato and pork sausage ragù)

Name: Malloreddus alla Campidanese (pasta with saffron, tomato and pork sausage ragù)
Total time: 3600 s
Yield: 6 to 8 people
Cuisine: American
Ingredients: 900 g (2 lbs) pork sausage, casing removed; 1 yellow onion, finely chopped; 3 clove garlic, thinly sliced; Pinch crushed red pepper flakes; Freshly ground black pepper, to taste; 1 bay leaf; 8 saffron threads (optional) if using regular malloreddus; 60 ml (1/4 cup) vernaccia di Oristano or dry vermouth; 1 (28 ounce) (794 g) can whole peeled tomatoes; 1 teaspoon Kosher salt; 500 g (1+ lb) saffron malloreddus (also known as Sardinian gnocchi) or regular malloredus; 120 ml (1/2 cup) pasta water; 60 grams (2 oz) Parmigiano-Reggiano cheese, plus more for tasting

Ricardo @tallcook

Manhattan, New York, United States

Chef Grace Kelly published a recipe that seemed to me a better version of this dish than others. It’s not easy to find malloreddus (Sardinian gnocchi). Luckily I live near Eataly, a marvelous Italian supermarket that stocks them.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

1 hour

6 to 8 people

900 g (2 lbs)pork sausage, casing removed
1yellow onion, finely chopped
3 clovegarlic, thinly sliced
Pinchcrushed red pepper flakes
Freshly ground black pepper, to taste
1bay leaf
8saffron threads (optional) if using regular malloreddus
60 ml (1/4 cup)vernaccia di Oristano or dry vermouth
1 (28 ounce)(794 g) can whole peeled tomatoes
1 teaspoonKosher salt
500 g(1+ lb) saffron malloreddus (also known as Sardinian gnocchi) or regular malloredus
120 ml (1/2 cup)pasta water
60 grams (2 oz)Parmigiano-Reggiano cheese, plus more for tasting

Saved

Steps

1 hour

1

For the Sausage Ragù: In a large Dutch oven, cook sausage, using a wooden spoon to spread in an even layer across bottom of pot, and cook until it’s not pink. Stir to break up sausage into 1/2-inch pieces. Add onion and cook, stirring frequently, until softened and nearly translucent.
2

Stir in garlic, crushed red pepper, black pepper, bay leaf, and saffron and cook until fragrant, about 2 minute.
3

Pour in vernaccia di Oristano or sherry, using a wooden spoon to scrape up any brown bits on the bottom of the pot, and cook until raw alcohol smell has mostly cooked off, about 1 minute.
4

Add canned tomatoes and their liquid and salt, then crush the whole tomatoes roughly with a spoon. Return to a simmer, reduce heat to low, partially cover pot, and cook, stirring occasionally, for 30 minutes. Remove lid, increase heat to medium, and cook, stirring frequently, until sauce is thick and slightly darker in color, about 10 minutes. Remove from heat and set aside.
5

To Assemble and Serve: Meanwhile, bring a large pot of very well-salted water to a boil. Add malloreddus to boiling water and cook, stirring frequently, until just before al dente. Using a spider skimmer or slotted spoon, scoop malloreddus and add directly to sausage ragù, along with 1/2 cup (120 ml) pasta cooking water.
6

Increase heat to medium and cook, stirring gently, until malloreddus are coated in the slightly thickened sauce, about 1 minute. Stir in Parmigiano-Reggiano. Serve immediately, passing more grated cheese at the table.