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Serves 4 as a starter or 2 as a main
200g malloreddus
1 medium onion (120g), finely chopped
3 tablespoons extra virgin olive oil
200g Italian sausage, skin removed
1 small pinch saffron strands
200ml tomato passata
5 basil leaves
plenty of grated pecorino (a good, hard one), to serve
Also good with this recipe
gramigne, spaccatelle |
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CAMPIDANESE
Sausage, tomato and saffron |
This sauce can be made in advance, and even frozen if you make a large batch.
Fry the onion gently in the oil with a pinch of salt until translucent. Add the sausage meat and continue to fry over a medium-low heat, breaking up with a spoon until the mixture sizzles and just starts to colour – around 15 minutes. Add the saffron and tomato and cook at a gentle simmer until thick, the oil having risen to the surface (about 30 minutes more).
Boil the malloreddus until al dente. Heat the sauce with a splash of pasta water, then add the drained pasta. Cook together for perhaps 30 seconds, stir in the torn basil leaves and serve with grated pecorino on top (Pecorino Sardo is best).
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