Photograph of the finished Malloreddus alla campidanese

Italy · Mì malloreddus sốt xúc xích nghệ tây

Malloreddus alla campidanese

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sardinian malloreddus pasta Sardinian malloreddus pasta 12.7 oz
  • Photograph of Sausage Sausage 11.3 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.3 lb
  • Photograph of Onion Onion 1.2
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Pecorino cheese Pecorino cheese 2.8 oz
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Fennel seeds Fennel seeds 0.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 2 g

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.

Start cooking