Gallurese malloreddus recipe with sausage and chilli pepper

Ingredients for 4 people:

• 400 g. of Sardinian malloreddus
• 250 g. of fresh sausage
• 400 g. of fresh tomatoes for gravy or peeled tomatoes
• 50 g. of Parmesan cheese
• half onion
• 2 chillies
• extra virgin olive oil
• a clove of garlic
• Red wine
• salt
• pepper

Preparation:

To prepare this delicious dish, start by removing the outer casing from the fresh sausage and chopping the meat into small pieces. In a pan, sauté using extra virgin olive oil and the finely chopped chillies deprived of the seeds.

Add the chopped onion to the pan and, when it is almost golden, add the chopped garlic. Shade everything with a little red wine to prevent the garlic from burning. Cut the tomatoes into small pieces and add them to the pan. Season with salt and pepper and leave to simmer for 25 minutes. At the end of cooking, add the Parmesan to the sauce and stir until it melts.

In the meantime, cook the malloreddus in plenty of salted water until they are al dente. Once drained, but still dripping, pour them into the pan with the sauce and stir over the heat for a minute. Let it rest for two minutes for the pasta to absorb all the flavors of the sauce and then serve the dish piping hot.

This dish deserves to be enjoyed with a good Sardinian red wine with a strong flavour, such as Cannonau di Sardegna or Carignano del Sulcis, to best accompany its unique flavours.

Enjoy your meal!