Malloreddus alla Campidanese

⏱ 55 min · Serves 4

Sardinia's most comforting plate: ridged semolina gnocchetti tossed in a slow-simmered sausage and saffron tomato sauce, showered with sharp pecorino sardo. Rustic, fragrant and dangerously easy to eat.

Per serving: 780 kcal · 33.0g protein · 82.0g carbs · 33.0g fat

Ingredients

• 400g malloreddus (Sardinian gnocchetti sardi)
• 400g fresh Italian pork sausages (fennel-flavoured if possible)
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 large pinch saffron threads (about 0.2g)
• 100ml dry white wine
• 700g passata or tinned chopped tomatoes
• 1 tsp tomato paste
• 1 small pinch dried chilli flakes (optional)
• 1 bay leaf
• Salt and black pepper
• 80g pecorino sardo (or pecorino romano), finely grated
• A few basil leaves (optional)

Method

1. Crumble the sausage meat out of its skins into rough chunks. Soak the saffron in 3 tbsp warm water and set aside.
2. Heat the olive oil in a wide pan over medium heat. Add the sausage and fry 6-8 minutes until well browned, breaking it up with a wooden spoon.
3. Add the onion and garlic and cook gently for 5 minutes until soft, scraping up any browned bits.
4. Pour in the wine and let it bubble away for 2 minutes.
5. Stir in the passata, tomato paste, bay leaf, chilli flakes and the saffron with its soaking water. Season lightly, then simmer uncovered on low for 25-30 minutes, stirring now and then, until thick and glossy. Add a splash of water if it tightens too much.
6. Meanwhile bring a large pot of well-salted water to the boil and cook the malloreddus until al dente (usually 10-12 minutes; check the packet).
7. Drain, reserving a mugful of pasta water. Remove the bay leaf, then tip the pasta into the sauce with a splash of pasta water and toss over the heat for 1-2 minutes so every ridge is coated.
8. Off the heat, stir through half the pecorino. Serve in warm bowls with the rest of the cheese, a grind of black pepper and a few basil leaves.