Malloreddus alla Campidanese (Pasta with Sausage and Saffron)
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Ingredients
- 350 g dried small pasta shapes
- 300 g italian-style pork sausages
- 20 ml olive oil
- 100 g onion, finely chopped
- 2 garlic cloves
- 1 tsp saffron strands
- 400 g passata
- 40 g pecorino romano, grated
Nutrition (per serving)
- Calories
- 662 kcal
- Protein
- 26.9 g
- Carbohydrate
- 71.7 g
- of which sugars
- 8.9 g
- Fat
- 27.8 g
- of which saturates
- 9.6 g
- Fibre
- 4.8 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan over a medium-high heat, squeeze the sausage meat from its skins into the pan in small chunks, and fry for 8 minutes, breaking it up, until no pink remains.
- 2
Add the onion and cook for 6 minutes until soft, then add the garlic and saffron and cook for 1 minute.
- 3
Stir in the passata and simmer for 10 minutes.
- 4
Meanwhile, cook the pasta in a large pan of boiling water according to the pack instructions, until tender, then drain, reserving a little of the pasta water.
- 5
Toss the pasta through the sauce, loosening with a splash of pasta water if needed, and scatter with the pecorino to serve.
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