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Saffron Malloreddus alla Campidanese

Saffron Malloreddus alla Campidanese

This recipe, inspired by the Malloreddus pasta from Sardinia, is called 'alla Campidanese' after the Campidano province on the island. It’s typically made from local ingredients such as homemade Malloreddus known as ‘gnocchetti sardi’, fennel pork sausage, saffron, tomatoes, and pecorino cheese. In our take on this traditional dish, we flavor ground pork with freshly ground fennel seeds and aromatic spices to recreate the authentic taste of the island in your kitchen.

INGREDIENTS

MAKES FOUR - SIX SERVINGS

For the sausage

  • 1/2 teaspoon fennel seeds
  • 2 cloves of garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground pork

For the sauce

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely minced
  • 2 celery ribs, finely minced
  • 3 cloves of garlic, finely minced
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red chili flakes
  • 5 saffron threads
  • 1 24-ounce jar passata

 

 

         

        DIRECTIONS

        To make the sausage, crush the fennel seeds in a mortar and pestle until coarsely ground. Microplane the garlic. Combine all ingredients for the sausage in a large bowl, and mix well with your hands. Set aside for about 30 minutes, to allow flavors to marinate.

        In a medium dutch oven or pot, warm the oil over medium heat, then add in the sausage and use a spatula to break up the meat. Stir occasionally, breaking up the meat into tiny pieces as it cooks, until it is lightly browned. 

        Stir in the onion, celery, garlic, bay leaf, rosemary, salt, pepper, chili flakes and saffron. Let cook for about 5-7 minutes, until the veggies start to become soft. Pour the passata into the sauce and save the bottle. Bring to a simmer, then cover and cook for 10 minutes.

        Bring a pot of heavily salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/4 cup of pasta water before straining.

        Use the reserved pasta water to rinse out the passata bottle and add into the sauce. Stir well, and simmer for another 5 minutes. Add the pasta into the sauce, and cook for another 2-3 minutes. 

        Turn off the heat and fold in the pecorino, then serve topped with more cheese.

        We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

        Pasta Swaps: This recipe would also work well with Sfoglini Cascatelli by Sporkful, Radiators, or Cavatelli.