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Malloreddus alla salsiccia

Sardinian Pasta with Sausage

From	Difficulty	Serves	Time
Sardinia			45'

Ingredients

Malloreddus( little sardinian dumplings): 500 g. (17 oz.)
Fresh sausage: 200 g. (6 oz.)
Dried sausage: 100 g. (3 oz.)
Grated sheep cheese: 100 g.
Peeled tomatoes: 1 kg. (34 oz.)
Wild fennel : 1 bunch
Onion: 1
Parsley: 1 bunch
Garlic: 2 or 3 cloves
Extra-virgin olive oil: 3 table spoons
Saffron: 1 g. (0.03 oz.)
salt and chili

Preparation

Chop the onion, the parsley and the garlic all together.
Cut the fresh sausase in thin slices and the dried one in small cubes, then brown them in a pan with the olive oil and the chopped vegetables; after few minutes add the fennel, cut into small pieces, add the mashed tomatoes, salt, chili and saffron.
Cook on an average fire for about 30 minutes.
In the meanwhile add pasta to salted boiling water, stir and continue boiling until slightly underdone; drain and season with the sauce and the sheep cheese.

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