Lorighittas with Sausage and Scent of Alloro

dispose of

400 g of lorighittas
400 g of fresh tomato
250 g of fresh sausage
1 small white onion
extra virgin olive oil
1/2 glass of wine Vermentino di Gallura
2 bay leaves
salt
pepper
 
procedure

Brown the sausage (crumbled and without skin) in a pan with oil, the finely chopped onion and the bay leaves. After just add wine.
Add the diced tomatoes and collect the sauce by adjusting salt and pepper.
Cook the pasta in salted water and drain al dente: pour in the pan, turn and serve immediately.