Sort ingredients
bbannar
QR Code
Listen
Pdf
Heat olive oil in a pan on medium-low heat
Add finely chopped onion with a pinch of salt and cook slowly until soft
Chop sausages into small bite-size pieces and add to the pan with fennel seeds
Pour in white wine (Vermentino or Sauvignon Blanc) and let it cook off
Add tomato passata and rinse the tomato tin with water, then add to the pan
Stir in ground saffron powder
Slow cook the ragu on medium-low heat for 30-40 minutes
Bring a pot of salted water to boil and cook the Gnocchetti Sardi according to package directions
Combine the cooked pasta with the ragu, adding a ladle of pasta water
Continue cooking on medium-low heat, stirring until the sauce coats the pasta
Finish with grated pecorino cheese on top