Malloreddus alla tiposarda

Ingredients for 4 servings:

• 400 g pasta (Malloreddus, Sardinian pasta variety, also called Gnocchetti Sardi)
• 100 g Bratwurst, raw, coarse (preferably fresh Italian)
• 800 g beefsteak tomatoes
• 300 g cheese, grated (Pecorino)
• 1 sprig(s) rosemary, fresh
• 1 handful of fresh basil
• 1 onion(s), red
• 1 chili pepper(s)
• 4 tbsp extra virgin olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sardinian pasta with a sausage and tomato sauce

Briefly blanch the tomatoes, peel them, remove the stems, and chop them finely. Pick the basil leaves. Simmer the tomatoes in a pan with any juice they release while cutting, along with the rosemary sprig, basil stalks, and chili pepper, over low heat, then add salt and pepper. The secret to the sauce is to simmer it on the lowest heat for about an hour. Then fish out the rosemary sprig, basil stalks, and chili pepper. Cut the sausage into small pieces (about 2-3 cm), peel, and dice the onion. Fry the sausage and onions in a pan in 4 tablespoons of moderately hot olive oil, add the sauce and basil leaves, and mix everything together. Season with salt and pepper. Cook the malloreddus al dente according to the package instructions, add to the sauce, and serve sprinkled with pecorino.