Malloreddus with homemade sausage and tomato sauce

Video by Vittoria Zorfini


500 g malloreddus or gnochetti pasta (fresh or dry) / o gnocchetti (freschi o secchi)

3 tbsp olive oil / cucchiai di olio di oliva

500 g ground pork / carne macinata di maiale

2 tsp fennel seeds / cucchiaini di semi di finocchio

1 tsp chili flakes / cucchiaino di fiocchi di peperoncino

1 tsp garlic powder / cucchiaino di polvere d’aglio

1 tsp sea salt / cucchiaino di sale marino

½ tsp pepper / cucchiaino di pepe

1 cup dry white wine / vino bianco secco

½ cup passata

1 cup chicken stock / brodo di pollo

1 tsp saffron / cucchiaino di zafferano

½ cup pecorino sardo, grated / grattugiato

¼ cup fresh basil, shredded  / basilico fresco, sminuzzato


Bring a large pot of water to a boil and salt liberally. Add the pasta and cook until al dente. Strain and set aside in a bowl with a drizzle of olive oil to make sure it does not stick together.

In a large Dutch oven, warm the olive oil and add in the ground pork. Sear about 5 to 7 minutes or until a crust has formed. In the meantime, flavour the meat with sausage spices including: fennel seeds, chili flakes, garlic powder, salt and pepper.

Break up the meat using a wooden spoon, keeping it slightly chunky (resembling the texture of sausage meat). Deglaze the pan with white wine. Boil down for about 2 to 3 minutes. Add in the passata, chicken stock and saffron. Allow it to reduce slightly. Add in the pasta and continue cooking in the sauce about 5 to 7 minutes. Stir in the pecorino sardo and top with fresh basil.


 Panoram Italia

Chef Vanessa Gianfrancesco @cookingwithV

Photographer Daniele Tomelleri

Videomaker Vittoria Zorfini