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Tiny saffron-infused Sardinian gnocchetti swim in a robust sausage ragù with tomato and pecorino. This hearty mediterranean pasta is a protein-packed family dinner staple.
Steep the saffron threads in 2 tablespoons of hot water and set aside to bloom for 10 minutes.
Heat the olive oil in a large skillet over medium heat; add the diced onion and cook for 4–5 minutes until translucent, then add minced garlic and cook for 1 minute more without browning.
Crumble the sausage into the skillet and cook over medium-high heat until browned, about 6–8 minutes, breaking it up with a spoon. If there’s excess fat, spoon it off.
Deglaze with white wine, scraping up any browned bits. Let the wine reduce by half, then add crushed tomatoes, saffron water, salt, and black pepper. Simmer on low heat, partially covered, for 20–25 minutes until thickened.
Meanwhile, cook the malloreddus in a large pot of boiling salted water until al dente (follow package directions), reserving 1/2 cup of the pasta water before draining.
Toss the drained pasta with the sausage ragù in the skillet, adding reserved pasta water as needed to loosen. Fold in roughly half the pecorino off heat. Serve immediately, topped with remaining pecorino and fresh basil if desired.
