Malloreddus alla Campidanese

Method

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1. Steep the saffron in the warm stock for 10 minutes.

   Mark done Start 10 min timer

2. Soften the onion in the oil for 8 minutes, then add the crumbled sausage and brown it hard for 10 minutes, breaking it up small.

   Mark done Start 8 min timer

3. Add the fennel seeds and cook 1 minute.

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4. Pour in the wine and let it reduce away almost completely.

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5. Add the passata, the saffron with its liquid, the salt and pepper. Simmer 40 minutes until thick and darkened.

   Mark done

6. Boil the malloreddus in well-salted water until al dente, about 12 minutes, and drain, keeping a cup of the water.

   Mark done Start 12 min timer

7. Toss the pasta through the sauce with a splash of the water and half the pecorino, then serve with the rest of the cheese and the basil.

   Mark done

Chef’s Tips

• Bloom the saffron in warm liquid first.
• Crumble the sausage, never slice it.
• The ridges hold the sauce — do not substitute a smooth shape.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A glass of Cannonau
• Green salad
• Crusty bread

Storage & Reheating

The sauce keeps 4 days refrigerated and freezes for 3 months. Cook the pasta fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.