Malloreddus Pasta with Campidanese Sauce

Malloreddus with Campidanese sauce is a traditional Italian recipe coming from the south of Sardinia. The preparation of Campidanese sauce requires sausage, tomatoes and saffron. Usually saffron is directly added in the dough of malloreddus but in this case I wanted to use it also for the preparation of the sauce.


INGREDIENTS (for 4 people):

400g of Malloreddus Pasta
200g of sausage
1 Onion
3 Tablespoons of extra virgin olive oil
400 ml of tomato sauce
Saffron
Basil
Pecorino cheese from Sardinia

PREPARATION TIME: 50 minutes

COOKING TIME: 10-15 minutes

WINE: Vermentino (White Wine)

PREPARATION
Let salted water boil for malloreddus. Preheat the extra virgin olive oil in a large pan, chop the onion and add it to the pan. 

Let the onion sauté and then add the sausage in pieces. Let the sausage cook on a low flame for about 10-15 minutes. 

Afterwards add the tomato sauce and stir. Let the sauce cook for about 30 minutes stirring time by time. At the end add the basil

and saffron and cook for other 5 minutes. 

Here I didn’t add any salt because the sausage is already enough tasty but try the sauce before finishing the cooking and add the salt if you think is necessary. When the water boils add malloreddus and cook them for 10-15 minute, drain malloreddus and add them directly in the pan with the sauce,

let them sauté for few minutes. Serve them hot and sprinkle with abundant pecorino cheese from Sardinia.

BUON APPETITO!