Gino D'Acampo's Sardinian pasta shells with Italian sausage & tomato ragu
Gino is in Sardinia where he meets a traditional mask maker and attempts to make his own for a local carnival. He then turns his hand to making a tasty local dish, a delicious Sardinian sausage pasta.
Sardinian pasta shells with Italian sausage & tomato ragu gnocchetti sardi alla campidanese
4 tablespoons extra virgin olive oil
1 celery stick, finely chopped
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 tablespoon chopped fresh rosemary
400g coarse, Italian-style pork sausages, skin removed
2 tbsp tomato puree
2 x 400g tins of chopped tomatoes
400g dried Malloreddus (Sardinian pasta shells)
10 fresh basil leaves, shredded
80g freshly grated pecorino sardo cheese
Salt and freshly ground black pepper
1. Heat the oil in a large frying pan over a medium heat. Add the celery and fry for 1 minute, then add the onion, carrot and rosemary and season with salt. Fry for 7-8 minutes, stirring occasionally.
2. Add the sausage meat, break it up with a wooden spoon and fry for 5-8 minutes or until browned.
3. Add the tomato puree and tomatoes and simmer for about 5 minutes. Pour in 250ml water and bring to the boil then reduce the heat and simmer gently for 20 minutes, stirring occasionally. Season with salt and pepper.
4. Cook the pasta shells in a large pan of boiling, salted water for about 8 minutes or until slightly al dente. Drain thoroughly.
5. Tip the pasta shells into the sauce, add the basil and stir for 30 seconds to combine. Sprinkle over the pecorino and mix once again. Serve immediately.