Malloreddus alla Campidanese: Sardinian Sausage Pasta

Ingredients

• 400 g dried malloreddus
• 250 g fresh Sardinian-style pork sausage, casing removed
• 400 g peeled tomatoes or passata
• 1 medium onion, finely chopped
• 0.1 g saffron threads, or a small sachet
• 3 tbsp extra-virgin olive oil
• 80–100 g Pecorino Sardo, finely grated
• Warm water, as needed
• Salt

Choose the ingredients

Malloreddus are semolina pasta. Use the dried shape for this recipe and follow its packet cooking time. Choose a fresh pork sausage whose seasoning you like: very strong added aromatics can dominate the sauce.

Mature Pecorino Sardo gives the finish its character. A different sheep’s-milk grating cheese is a practical substitution with a different result.

Method

1. Soften the onion. Warm the olive oil in a wide pan. Add the onion and cook gently for about 5 minutes, until softened.
2. Brown the sausage. Add the crumbled sausage and cook for 5–7 minutes, breaking up larger pieces. Let it colour without scorching the onion.
3. Build the sauce. Add the tomato and simmer for 20–25 minutes, stirring occasionally. Add a little water only if it becomes too dry before the flavour develops.
4. Add saffron. Soak the threads in 2 tbsp warm water, then add to the sauce for its last 5–10 minutes. Taste before adding salt.
5. Cook the pasta. Boil malloreddus in salted water according to the packet. Reserve a mug of cooking water, then drain while still al dente.
6. Finish. Toss the pasta with the sauce. Turn off the heat, add the grated cheese and loosen with a small splash of pasta water if needed. Serve promptly.

Common mistakes

• Burning onion while trying to brown the sausage: keep control of the heat.
• Salting before tasting the sausage and cheese: both season the dish.
• Adding cheese over fierce heat: finish more gently.

Italy by Taste home adaptation, guided by published regional references. Not kitchen-tested for this edition.

Read further

Pecorino Sardo consortium recipe