Malloreddus alla campidanese

Method

1. 1 Soak saffron stigmas in two tablespoons of warm water for 10 minutes to extract the deep yellow color.
2. 2 Peel the sausages, crumble them, then pan-fry them in olive oil for 5 minutes until browned. Add chopped onions and sauté until softened.
3. 3 Add canned tomatoes, bay leaves, cumin seeds, and saffron water, and simmer for 25 minutes until the sauce thickens.
4. 4 Boil malloreddus pasta in boiling salted water for 12 minutes, or until just cooked through.
5. 5 Add the noodles to the sauce pan, stir for 2 minutes with a little of the noodle cooking water to coat evenly with the sauce.
6. 6 Sprinkle with grated Pecorino cheese and pepper, then serve hot.

With an appliance

• Oven 50 min

  Replace step 3: Pour the sauce into a heatproof pot, partially cover, and simmer on the middle rack of the oven at 170 degrees for 25 minutes until the tomatoes thicken without sticking to the bottom. Keep steps 4 to 6 unchanged.