Lidia Bastianich makes extraordinarily delectable pastas. A lot of her recipes are rooted in her Istrian heritage, but many come from other parts of Italy. Malloreddus with sausage ragu is an example of the latter. The dish comes from the island of Sardinia off the west coast of Italy. We made it the other day and had such luck we decided to make it again and take pictures along the way. Lidia's malloreddus recipe in this case calls for saffron, but the dish can easily be made without. If you didn't want to make the semolina-based pasta from scratch, you could sub in orecchiette or mezze rigatoni, but that wouldn't be nearly as fun.
Pictures are after the recipe. Buon appetito.
2 tbsp olive oil
2 cloves garlic, finely chopped
1 medium onion, diced
1 32oz can whole peeled tomoatoes
6 sweet Italian sausage links, removed from casing
1/2 cup white wine
salt, pepper, chili flake to taste
1 cup semolina flour
1/2 cup (will vary) water