Gnocchetti with chorizo e Datterino Rosso tomatoes with pecorino romano

Ingredients for 4 people

• 250 Gnocchetti gluten free Garofalo
• 1 small onion (about 60 grs)
• 150 g spicy chorizo finely cubed
• 1/2 tbsp. Oregano
• 4 tbsp. EVOO
• 2 cloves garlic
• 1 ½ jar of 350 g of’ cosi’ come’ datterino rosso.
• 50 ml of white wine
• 30 g parmesan
• 40 g of grated pecorino Romano
• Chilli flakes to taste
• Salt and pepper

Method

In a frying pan put the EVOO and the thinly chopped onions and garlic in its skin. Sauté them until soft then add the previously finely cubed chorizo and cook for 5 minutes.
Add the datterino tomatoes (drained from the jar juices) and the white wine and reduce for 10 min. In the meantime, boil a copious amount of water (at least one litre per each 100 g of pasta), and when boiled add 2 tbsp. of rock salt. Then add the pasta and stir well. The right ‘al dente’ time for Gnocchetti GF is 9 minutes.( I find that an extra couple of minutes cooking is better for this pasta)
When the pasta is cooked al dente, drain it and pour it in the saucepan. Mix the pasta well, add the oregano and the grated cheeses.
If the sauce is too thick, just add some extra EVOO. Serve at once.

DD