Malloreddus with Sausage-Tomato Sauce

Name: Malloreddus with Sausage-Tomato Sauce
Yield: makes 2 quarts, enough for 2 batches of malloreddus or dried pasta; a single batch of homemade malloreddus dressed with sauce serves 8
Ingredients: 1 1/2 pounds sweet Italian sausage; 1 cup white wine; 2 tablespoons extra-virgin olive oil, plus more for finishing the pasta; 2 cups chopped onions; 1 plump garlic clove, peeled and sliced; 1/2 teaspoon kosher salt, plus more for the pasta pot; 1/2 teaspoon peperoncino flakes, or to taste; 6 cups (two 28-ounce cans) Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 branch fresh basil with lots of leaves; 1 batch (2 pounds) Malloreddus (page 366); 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), plus more for passing; A heavy-bottomed, high-sided skillet or sauté pan, 14-inch diameter, with a cover; a large pot for cooking the pasta

December 9, 2011

This is a great sauce, almost a universal pasta dressing, but particularly suitable for malloreddus. Because it is so good and useful, I make it in large batches and pack it in small portions for freezing. There are times when I want to make some pasta for two (or sometimes just for me), and there’s nothing better than having a small container of tomato-sausage sauce on hand to dress it.

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