Entree: Italy – Sardinia – Malloreddus alla Campidanese (Sardinian gnocchetti pasta tossed with pork sausage, saffron, and tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 12 oz (340 g) malloreddus (gnocchetti sardi) or small ridged pasta
- 1 lb (454 g) fresh pork sausage, casing removed (preferably fennel-seasoned)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 pinch saffron threads (about 0.05 g), soaked in 2 tbsp (30 ml) warm water
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine (optional)
- 1/2 tsp (2.5 g) sugar (to balance acidity)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup (50 g) grated Pecorino Sardo or Pecorino Romano, plus extra for serving
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil for the pasta.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook 1 minute more, then add the pork sausage, breaking it up with a spoon. Brown the sausage until no pink remains, about 6–8 minutes.
4. Pour in the white wine if using and let it reduce by half. Stir in the crushed tomatoes, sugar, soaked saffron with its water, salt, and pepper.
5. Reduce heat and simmer the sauce gently for 15–20 minutes, stirring occasionally, until slightly thickened and flavors have melded. Taste and adjust seasoning.
6. Cook the malloreddus in the boiling water until al dente according to package instructions, then drain, reserving 1/2 cup (120 ml) of the pasta cooking water.
7. Add the drained pasta to the sauce along with 1/4 cup (60 ml) of the reserved cooking water and half of the grated Pecorino. Toss over medium heat for 1–2 minutes so the pasta absorbs the sauce; add more reserved water if needed to achieve a silky coating.
8. Remove from heat, stir in chopped parsley, and serve topped with remaining Pecorino and a grind of black pepper.