Malloreddus: Sausage, Tomato and Saffron

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

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</