Malloreddus with Sausage Ragù

In a large sauté pan, cook the finely chopped yellow onion and fennel bulb (or crushed fennel seed) in olive oil with a pinch of salt & pepper over medium heat until softened but not browned, 5-7 minutes. Stir in the minced garlic and cook 1 minute more, then follow with the tomato paste and cook until caramelized, 1-2 minutes. Push the cooked vegetables to the side of the pan & add the sausages (casings removed & broken into pieces). Cook the sausages over medium-high heat until browned, 7-10 minutes, then mix everything together. Add the dry white wine & simmer until nearly evaporated. Stir in the tomato passata & bay leaf (if using), as well as ½ cup water (either swirl the water into the empty tomato tin or, if you’re not using malloreddus, steep a pinch of crushed saffron in ½ cup hot water for 30 minutes & add that instead). Simmer the ragù over medium-low heat for 1 hour, stirring occasionally and adding more water if it gets dry. Season to taste with salt and pepper. Cook the pasta in salted water according to package directions. Finish the cooked pasta in the sauce with some pasta cooking water. Serve topped with finely grated pecorino & fresh basil. Enjoy! ✨