📝 Ingredients (serves 4)
- 400 g malloreddus (Sardinian gnocchetti pasta)
- 300 g fresh sausage (preferably Sardinian)
- 400 g tomato passata (tomato purée)
- 1 small onion
- 1 sachet of saffron
- 100 g grated Pecorino cheese
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- A few leaves of fresh basil (optional)
👩🍳 Instructions
- Prepare the sauce:
- In a large pan, heat the olive oil over medium heat and add the finely chopped onion.
- Sauté until it becomes translucent.
- Add the crumbled sausage (without the casing) and let it brown for about 10 minutes, stirring occasionally.
- Add the tomatoes:
- Pour in the tomato passata and stir well.
- Dissolve the sachet of saffron in a little hot water and add it to the sauce.
- Season with salt and pepper, lower the heat, and let it simmer on low for about 30 minutes, covered. Stir occasionally.
- Cook the malloreddus:
- Bring a pot of salted water to a boil and cook the malloreddus according to the package instructions (typically 10-12 minutes).
- Once cooked, drain the pasta and add it directly to the pan with the sauce.
- Mix and serve:
- Add the grated Pecorino cheese and stir well so the malloreddus absorb all the flavors.
- Optionally, add a few fresh basil leaves before serving.
- Plate up:
- Serve hot, with an extra sprinkle of Pecorino cheese if desired.
🍷 Wine Pairing Suggestion
Pair Malloreddus alla Campidanese with a glass of Cannonau di Sardegna, a robust red wine that complements the flavors of the sausage and Pecorino.
Enjoy your meal
