Malloreddus alla Campidanese
Sardinia · pasta · serves 4 · 50 min total · easy
Malloreddus = 'little fat calves'. Ridged shells, hand-rolled on the loving-named ciuliri reed basket. The southern Campidano plain made them famous.
Ingredients
- 400 g malloreddus pasta
- 400 g Sardinian sausage with fennel
- 500 g tomato passata
- 1 pinch saffron threads
- 1 small onion
- 80 g Pecorino Sardo, aged
- 3 tbsp olive oil
Method
- Sweat finely chopped onion in olive oil.
- Squeeze sausage meat out of its casings into the pan, break up, brown.
- Add passata and saffron bloomed in a little water. Simmer 25 minutes — the sauce should be thick, deep orange, perfumed.
- Boil malloreddus in salted water to al dente.
- Toss in the sauce. Finish with grated pecorino sardo.