Heat the olive oil in a saucepan then add the thinly sliced chilli with the crushed garlic cloves and sauté.

Cut the fresh sausage into small pieces and the dry salsiccia into cubes, then add into the pan. 

Stir occasionally until browned for about 6/8 minutes. 

Add some rosemary, sage, halved cherry tomatoes, a pinch of salt, black pepper and cook over medium heat for about 10 minutes.

Add the basil leaves and stir until the sauce thickens then add the chopped almonds whilst stirring.

Boil the malloredus in salted water. 

Drain the pasta “al dente”, then, put it back into the pan with the sauce, and toss it together.

Sprinkle the dish with grated fresh Sardinian pecorino and drizzle some olive oil. Serve immediately. 

Basil leaves to garnish.