Malloreddus alla Campidanese

Serves 4
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Directions

  1. 1Heat a pan on medium-low heat with a good drizzle of olive oil.
  2. 2Heat a pan on medium-low heat with a good drizzle of olive oil.
  3. 3Heat a pan on medium-low heat with a good drizzle of olive oil.
  4. 4Add the finely chopped white onions to the pan.
  5. 5Add the finely chopped white onions to the pan.
  6. 6Add the finely chopped white onions to the pan.
  7. 7Add a pinch of salt to the onions, stir, and cook them slowly until soft.
  8. 8Add a pinch of salt to the onions, stir, and cook them slowly until soft.
  9. 9Add a pinch of salt to the onions, stir, and cook them slowly until soft.
  10. 10Chop the sausages into small bite-sized pieces.
  11. 11Chop the sausages into small bite-sized pieces.
  12. 12Chop the sausages into small bite-sized pieces.
  13. 13Add the chopped sausages and fennel seeds to the pan with the softened onions.
  14. 14Add the chopped sausages and fennel seeds to the pan with the softened onions.
  15. 15Add the chopped sausages and fennel seeds to the pan with the softened onions.
  16. 16Pour in the white wine (Vermentino or Sauvignon Blanc) and cook it off.
  17. 17Pour in the white wine (Vermentino or Sauvignon Blanc) and cook it off.
  18. 18Pour in the white wine (Vermentino or Sauvignon Blanc) and cook it off.
  19. 19Add the tomato passata to the pan.
  20. 20Add the tomato passata to the pan.
  21. 21Add the tomato passata to the pan.
  22. 22Rinse the tomato tin with a little bit of water and add it to the ragu.
  23. 23Rinse the tomato tin with a little bit of water and add it to the ragu.
  24. 24Rinse the tomato tin with a little bit of water and add it to the ragu.
  25. 25Add saffron powder (or ground saffron threads) to the ragu.
  26. 26Add saffron powder (or ground saffron threads) to the ragu.
  27. 27Add saffron powder (or ground saffron threads) to the ragu.
  28. 28Give the ragu a good stir and slow cook it on a medium-low heat for 30 to 40 minutes.
  29. 29Give the ragu a good stir and slow cook it on a medium-low heat for 30 to 40 minutes.
  30. 30Give the ragu a good stir and slow cook it on a medium-low heat for 30 to 40 minutes.
  31. 31Boil water for the pasta, add salt, and cook the Gnocchetti Sardi or Malloreddus.
  32. 32Boil water for the pasta, add salt, and cook the Gnocchetti Sardi or Malloreddus.
  33. 33Boil water for the pasta, add salt, and cook the Gnocchetti Sardi or Malloreddus.
  34. 34Taste and adjust the ragu for seasoning.
  35. 35Taste and adjust the ragu for seasoning.
  36. 36Taste and adjust the ragu for seasoning.
  37. 37Combine the cooked ragu and pasta.
  38. 38Combine the cooked ragu and pasta.
  39. 39Combine the cooked ragu and pasta.
  40. 40Add a ladle of pasta water to the mixture.
  41. 41Add a ladle of pasta water to the mixture.
  42. 42Add a ladle of pasta water to the mixture.
  43. 43Continue cooking on a medium to medium-low heat, stirring until the sauce begins to cling to the pasta.
  44. 44Continue cooking on a medium to medium-low heat, stirring until the sauce begins to cling to the pasta.
  45. 45Continue cooking on a medium to medium-low heat, stirring until the sauce begins to cling to the pasta.
  46. 46Serve with grated pecorino cheese on top.
  47. 47Serve with grated pecorino cheese on top.
  48. 48Serve with grated pecorino cheese on top.

Ingredients

  • 1 white onion, finely chopped
  • 1 white onion, finely chopped
  • 1 white onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 500 g fennel sausage or plain sausage
  • 500 g fennel sausage or plain sausage
  • 500 g fennel sausage or plain sausage
  • 2 tsp fennel seeds
  • 2 tsp fennel seeds
  • 2 tsp fennel seeds
  • 100 ml Vermentino or a dry white wine like Sauvignon Blanc
  • 100 ml Vermentino or a dry white wine like Sauvignon Blanc
  • 100 ml Vermentino or a dry white wine like Sauvignon Blanc
  • 800 g tomato passata
  • 800 g tomato passata
  • 800 g tomato passata
  • 15 g fresh basil
  • 15 g fresh basil
  • 15 g fresh basil
  • 1 pinch ground saffron threads
  • 1 pinch ground saffron threads
  • 1 pinch ground saffron threads
  • 200 ml water
  • 200 ml water
  • 200 ml water
  • 400 g Gnocchetti Sardi or Malloreddus
  • 400 g Gnocchetti Sardi or Malloreddus
  • 400 g Gnocchetti Sardi or Malloreddus
  • pecorino, to serve
  • pecorino, to serve
  • pecorino, to serve
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

pan

Tips

  • Chop the sausages into small bite-sized pieces.
  • Use Vermentino wine if possible, as it's traditional in Sardinia.
  • Rinse the tomato tin with a little bit of water and add it to the ragu.
  • The saffron brings together the sweetness of the sausage ragu and the earthiness and nuttiness of the durum wheat semolina in the pasta.
  • Add a ladle of pasta water to the ragu and pasta mixture.
  • Keep stirring the pasta and ragu until the sauce starts holding onto the pasta.
  • Finish with grated pecorino cheese on top.