THE RECIPE

Prepare the pasta: knead the semolina and semolina flour with water and salt. The secret lies in gradually adding water and working the dough until it reaches a compact and firm consistency. Take a smaller ball of dough, about the size of a fist, and roll it back and forth with your palms to elongate it. The diameter should be about half a centimeter. Cut the rope into small pieces about one to two centimeters long and press them against the tines of a fork. Place them on a cloth to dry. The malloreddus prepared this way can be stored in the fridge or freezer, or cooked immediately.

Next, prepare the sauce: sauté the onion and garlic, and once golden, add the sausage cut into pieces and let it brown. Now add peeled tomatoes previously passed through a food mill or fresh tomatoes. Let it cook for at least 45 minutes (the longer it cooks, the more flavorful it becomes, but be careful not to let it reduce too much).

Cook the malloreddus in plenty of salted water and dress them al dente with the sausage sauce. Serve with a generous sprinkling of grated Pecorino cheese.