Luca's gnocchetti Sardi with pork and fennel sausage ragù, anchovy and mint

"This is a great quick evening-meal kind of dish," says Issac McHale.

You'll need

1 tbsp olive oil 4 (125gm each) Italian-style pork and fennel sausages, skins removed, broken into chunks 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 large garlic clove, finely chopped 100 ml red wine (white wine works as well) 400 gm canned chopped tomatoes 150 ml chicken stock 1 fresh bay leaf 440 gm gnocchetti Sardi (see note) 4 anchovy fillets, coarsely chopped ½ cup (loosely packed) mint, sliced Ricotta salata (optional), finely grated to serve


  • 01
  • Heat a deep frying pan over medium-high heat, add the oil and fry the sausage meat, letting it colour at first without stirring. Once all the meat is coloured (10-12 minutes), reduce the heat and add the onion, carrot, celery, garlic and a pinch of salt. Cover with a lid and cook, checking often, until vegetables are softened (5-6 minutes). Remove lid, increase heat a little, add the wine and stir until it’s evaporated (5 minutes). Add tomatoes, stock and bay leaf (just add water and a bit of a stock cube if you don't have chicken stock around, or even just water). Simmer until sauce comes together and reduces down (25-30 minutes).
  • 02
  • When sauce is reduced, get a large saucepan of salted water on the boil and cook your pasta until al dente (9-12 minutes). Drain pasta and add to the sauce along with a small ladleful of cooking liquid (about ¼ cup; the starch in the water helps the sauce cling to the pasta). Remove from heat and add anchovies. Serve immediately topped with mint and ricotta salata.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Gnocchetti Sardi, also known as malloreddus, is a small dumpling-shaped pasta, available from select delicatessens and Italian grocers. If it’s unavailable, substitute orecchiette.

Drink Suggestion

A cool-climate pinot noir (think Alto Adige or Mornington Peninsula).

Featured in

Mar 2017

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