Name: Malloreddus: Sausage, Tomato and Saffron (Malloreddus alla Campidanese)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 5 basil leaves; 200 ml tomato passata; plenty of grated pecorino (a good, hard one), to serve; 200 g Italian sausage, skin removed; 200 g malloreddus; 3 tablespoons extra virgin olive oil; 1 medium onion (120 g), finely chopped

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This sauce can be made in advance, and even frozen if you make a large batch.

Ingredients

200 g malloreddus
1 medium onion (120 g), finely chopped

Method

Fry the onion gently in the oil with a pinch of salt until translucent. Add the sausage meat and continue to fry over a medium-low heat, breaking up with a spoon until the mixture sizzles and just starts to colour – around 15 minutes. Add the saffron and tomato and cook at a gentle simmer until thick, the oil having risen to the surface (about 30 minutes more).

Boil the malloreddus</