Name: Ciciones Pasta with Pork Sausage Sauce (Ciciones alla Campidanese)
Yield: Serves 4 as a first course
Cuisine: Italian
Ingredients: 1 stalk celery heart, finely diced; 250 g Italian-style pork sausages, skins removed; 1 tablespoon tomato paste (purée); ¼ teaspoon saffron threads; 2 bay leaves; 1 sprig rosemary; 400 g canned peeled tomatoes, drained and squashed; 1 small brown onion, finely diced; 1 small carrot, peeled and finely diced; salt flakes, to taste; 5 basil leaves, torn; fine sea salt, for pasta water; 80 g aged Pecorino Sardo, freshly grated; ½ quantity Fresh Pasta Dough #3 with saffron, not rolled through pasta machine; tipo 00 flour, for dusting; ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Cicio means ‘fat’, and these fat little pasta shapes are halfway between gnocchi and malloreddus. Saffron is used in a lot of Sardinian dishes, but more commonly in the south than the north, where I come from. Here I make an exception and use it to give the pasta dough a lovely golden colour. Campidanese means ‘from the Campidano area’, the plains of southern Sardinia where a lot of vegetables are grown, especially tomatoes; this sauce is typical of that region.

Ingredients

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Ingredients

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