Summary

Ingredients

• 350 g noodles (nocchi sardi - small mussel noodles)
• 160 g sausae, coarse (salsicca)
• 2 tablespoons oil
• 0.5 ½ onion (s)
• 1 clove garlic
• 1 sprig basil
• 300 g tomato (s), ripe
• salt and pepper
• 1 tablespoon fennel herb, chopped
• 40 g cheese (rated pecorino)

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Instructions

1. Put the chopped sausage in a saucepan with oil, onion, garlic and basil and fry. Then add the peeled, pitted and chopped tomatoes. Season and stew for 15 minutes. Remove the garlic and basil and add the fennel leaves. Cook the gnocchetti al dente, mix with the sausage ragout and sprinkle with pecorino cheese.