Malloreddus with Sausage and Saffron (Malloreddus alla Campidanese)

Ingredients

• 250 g malloreddus pasta
• 200 g Italian sausage (fresh, mild or spicy — removed from casing)
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 400 g crushed tomatoes (or passata)
• 1 pinch saffron threads (about 15–20 threads)
• 2 tbsp warm water (to bloom saffron)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Pecorino Sardo (or Pecorino Romano)
• fresh basil leaves (optional, for garnish)

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Instructions

1. Bloom the saffron

1. Place saffron threads in a small bowl with 2 tbsp warm water.
2. Let it steep while you cook — at least 10 minutes.

2. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook malloreddus according to package directions.
3. Drain, reserving 1/2 cup pasta water.
4. Toss with a drizzle of oil so it doesn’t stick.

3. Cook the sausage

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Remove sausage from casing and crumble it into the pan.
3. Cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.
4. Remove from pan and set aside.

4. Make the sauce

1. In the same skillet, reduce heat to medium.
2. Add the diced onion and cook 3–4 minutes until softened.
3. Add garlic, cook 30 seconds until fragrant.
4. Pour in the crushed tomatoes. Stir well, scraping up any browned bits from the bottom.
5. Add salt and pepper.
6. Simmer for 8–10 minutes until the sauce thickens slightly.

5. Add saffron and sausage

1. Pour the saffron water (with the threads) into the sauce. Stir well — the sauce will turn a deep golden color.
2. Return the cooked sausage to the pan.
3. Stir to combine and simmer 2–3 minutes.

6. Combine with pasta

1. Add the drained malloreddus to the sauce.
2. Toss well to coat every piece.
3. If the sauce is too thick, add a splash of reserved pasta water.
4. Remove from heat.

7. Serve

1. Divide into plates or bowls.
2. Generously top with grated Pecorino Sardo.
3. Garnish with fresh basil if using.

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Tips

• If you can’t find malloreddus, cavatelli or orecchiette are good substitutes — similar size and texture.
• Saffron is the key flavor — don’t skip it. It’s what makes this dish Sardinian.
• Pecorino Sardo is traditional, but Pecorino Romano works fine and is easier to find.
• Use spicy sausage if you like heat — it pairs beautifully with the saffron.
• The sauce should be thick and cling to the pasta, not soupy.

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Variations

Variation	Change	Notes
Tomato-free	Skip the crushed tomatoes; add 100 ml dry white wine and 2 tbsp extra Pecorino to the sauce	Lighter, more rustic version
With vegetables	Add 1 diced bell pepper with the onion	Adds sweetness and color
Creamy	Stir in 2 tbsp mascarpone or cream at the end	Richer, more indulgent

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Result

Golden, fragrant pasta with crumbled sausage, a saffron-infused tomato sauce, and salty Pecorino melting on top. Simple, deeply flavorful, and unmistakably Sardinian.