Gnocchetti Sardi with Sausage & Pecorino Romano Sauce

Gnocchetti Sardi with Sausage & Pecorino Romano Sauce

Sardi, sausage and sauce? Sounds supremely satisfying.

Serving: 6 people

1 box gnocchetti sardi
4 tablespoons extra virgin olive oil, divided
½ small yellow onion, chopped
1 clove garlic, minced
1 teaspoon red pepper flakes
½ pound Italian sausage
½ cup white wine
2 pounds plum tomatoes, peeled, seeded and diced
salt to taste
¾ cup Pecorino Romano cheese, grated
1 tablespoon parsley, chopped

1. Bring a large pot of water to a boil
2. Sweat onion in 2 tablespoons olive oil, after 4-5 minutes add garlic and red pepper; sauté one minute
3. Add Italian sausage; crumble and brown over medium heat until cooked through
4. Stir in wine; reduce to half; add tomatoes and one cup of water
5.  Season with salt and simmer
6. Meanwhile cook pasta according to package directions, drain reserving some of the cooking water and toss with sauce
7. Add ⅓ cup water to the cheese, melt well and pour over the pasta before serving
8. Drizzle with 2 tablespoons olive oil and sprinkle with parsley before serving

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