Lorighittas with sausage sauce

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Ingredients for 4 people:

• 400 g fresh lorighittas
• 300 g fresh Sardinian sausage
• 500 g tomato purée
• 1 small onion
• 3–4 tablespoons CASANOA extra virgin olive oil
• Grated Sardinian pecorino
• Salt, pepper and myrtle leaves to taste

Method:

In a large frying pan, gently fry the chopped onion until softened. Add the sausage (removed from its casing and crumbled), and brown well until it takes on colour. Add the tomato purée (or fresh, peeled and diced tomatoes if in season), season with salt and pepper, and leave to simmer for at least 30 minutes, until the sauce has reduced. Cook the pasta in plenty of salted water, drain it al dente and toss it directly in the sauce with a ladleful of the cooking water. Serve with grated pecorino and a drizzle of CASANOA extra virgin olive oil.

ENJOY YOUR MEAL!