Malloreddus alla Campidanese (Sardinian Sausage and Saffron Ragu)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
4 - 6 servings
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Calories
560 kcal
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Course
Main Course
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Cuisine
Italian
Malloreddus alla Campidanese (Sardinian Sausage and Saffron Ragu)
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Malloreddus alla Campidanese is a beautiful traditional dish from Sardinia. It's made with Malloreddus pasta also known as Gnocchetti Sardi served with an incredible Italian sausage ragu with fennel seeds, saffron and Pecorino cheese.
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Ingredients
- 1 lb (450g) Malloreddus pasta (Gnocchetti Sardi) see notes
- 1 white onion
- 11.5 oz (325g) Italian sausages with fennel (about 4 medium-sized sausages) (see notes)
- 1/4 cup (60ml) white wine
- 1 bay leaf
- 1 Small pinch of saffron threads
- 1 lb (450g) tomato passata (tomato puree US)
- 1 small handful fresh basil (about 4-5 leaves)
- 1 cup (80g) Pecorino Sardo or Romano fresh grated
- olive oil
- salt
Instructions
- Add the saffron threads to a small ramekin with 1 tablespoon of hot water and leave to steep.
- Finely chop the onion and sauté it for a few minutes in 1-2 tablespoons of olive oil until softened and translucent.
- Remove the sausages from their skins and add them to the onion alongside the bay leaf. Brown the sausage whilst breaking the meat up with a wooden spoon.
- Once browned, add the white wine and saffron and reduce for 1-2 minutes until you can no longer smell the alcohol.
- Add the passata and a pinch of salt and pepper, stir to combine then cover and let it simmer on a medium-low heat for 20 minutes.
- While the sauce is simmering, bring a large pot of water to a boil and salt it well.
- After 20 minutes, remove the lid from the sauce, add the fresh basil and continue to simmer the sauce for another 5-7 minutes uncovered.
- Add the pasta to the water and cook until al dente.
- Once cooked, transfer the pasta to the sauce and stir until well coated. Add the grated Pecorino cheese and stir in until melted, serve.
Notes
- Fennel sausages - if you can't get Italian fennel sausages you can add 1 teaspoon of fennel seeds to regular Italian sausages.
- What pasta to use - you can make homemade Malloreddus pasta using our tutorial, it's really easy. The next best thing would be a semolina pasta shape such as Orecchiette for the same chewy texture. You can also use regular short pasta or gnocchi.
- High-quality tomatoes - the quality of the tomatoes make a huge difference to the overall flavour of the dish. We love using Mutti tomatoes which are high-quality and usually pretty easy to find. My second favourite brand is Cirio.
- Leftovers and freezing - leftovers can be stored in the fridge for 2-3 days and can be reheated.
- Reserve pasta water - if your sauce has reduced a little too much you can add a splash of pasta water to it, this will also add flavour!
Nutrition Information
Show Details
Calories
560kcal
(28%)
Carbohydrates
66g
(22%)
Protein
21g
(42%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
48mg
(16%)
Sodium
503mg
(21%)
Potassium
686mg
(20%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
415IU
(8%)
Vitamin C
11mg
(12%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 21g | 42% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 503mg | 21% |
| Potassium | 686mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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