Sardinian · Italian
Malloreddus alla Campidanese
Sardinian saffron pasta with sausage and pecorino
Ridged Sardinian pasta in a rich sausage and tomato sauce scented with saffron and finished with pecorino.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Sardinian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Malloreddus alla Campidanese
Ingredients
Main
Method
- 1
Soften the onion in olive oil, add the sausage and break it into small pieces while browning.
- 2
Pour in the passata and saffron water and simmer until thick and savoury.
- 3
Boil the malloreddus until al dente, reserving a cup of cooking water.
- 4
Toss the pasta with the sauce and enough cooking water to coat, then finish with pecorino and basil.
Malloreddus alla Campidanese pairs Sardinia's ridged semolina pasta with sausage, tomato, saffron and pecorino.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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