Malloreddus alla Campidanese

Name: Malloreddus alla Campidanese
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g malloreddus; 300 g sausage; 400 g tomato passata; 1 onion; 1 pinch saffron; 40 g Pecorino; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Malloreddus alla Campidanese hails from the sun-drenched island of Sardinia, where it is a staple at local gatherings and family dinners. This dish reflects the island's rustic charm and its deep connection to pastoral traditions, often enjoyed during festive occasions or simply as a comforting meal after a day's work.

The dish offers a hearty embrace of flavors, with the malloreddus pasta absorbing the rich tomato passata and savory sausage. A hint of saffron lends an aromatic depth, while generous shavings of Pecorino cheese add a tangy finish. This combination creates a robust yet balanced experience, where each bite is a journey through Sardinia's culinary landscape.

Ingredients

400 gmalloreddus
300 gsausage
400 gtomato passata
1onion
1 pinchsaffron
40 gPecorino
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This step ensures that the malloreddus will be seasoned properly as it cooks.
While the water is heating, start building the sauce in a wide pan. Peel and finely chop the onion, then add it to the pan with a splash of olive oil over medium heat. Cook until the onion becomes translucent and soft, releasing its sweet aroma.
Remove the sausage from its casing and crumble it into the pan with the onions. Increase the heat to medium-high and cook until the sausage is browned and cooked through, breaking it up with a wooden spoon. This step develops a rich, savory base for the sauce.
Lower the heat to medium and pour in the 400 g of tomato passata, stirring to combine with the sausage and onions. Add a pinch of saffron, allowing it to infuse its unique flavor and color into the sauce. Simmer gently, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Taste the sauce and adjust the seasoning with fine sea salt if necessary. The sauce should be well-balanced, with a hint of saffron and a robust tomato and sausage flavor.
Once the water is boiling, add the 400 g of malloreddus to the pot. Cook until the pasta is just shy of al dente, checking for a slight firmness in the center when bitten.
Before draining the pasta, reserve a cup of the starchy cooking water. This will help to loosen the sauce and bind it to the pasta.
Drain the malloreddus and add it directly to the pan with the sauce. Toss the pasta with the sauce over low heat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Finish by grating 40 g of Pecorino over the pasta, tossing again to combine. Serve hot, ensuring each plate has a generous coating of the rich, flavorful sauce.