Malloreddus alla Campidanese

dispose of

500 g of malloreddus (typical Sardinian pasta dumplings)
200 g of fresh sausage
100 g of grated pecorino
1 clove garlic
500 g of peeled tomatoes
4 tablespoons oil
1 tablespoon tomato paste
saffron stigmas
1 bay leaf
2 basil leaves
salt

procedure

Lightly fry the sausage, cut into pieces, until browned. Remove the sausage from the pan. In the bottom it got together the garlic, peeled, preserves, saffron, salt, bay leaf and basil.
Let simmer until the sauce is thickened well.
Add the sausage and stir. Malloreddus boiled in salted water and drain them. Season the pasta with the sauce and finally add the grated cheese.
Serve immediately.