Of which 7.5 g sugars and 8.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Ridged Sardinian pasta · Sausage ragù · A moderate dose of saffron
Allergens gluten, milk, sulfites
Malloreddus alla campidanese
Italian sausage and saffron ragù, from Sardinia
Malloreddus, also known as gnocchetti sardi, get a ragù of fresh sausage, tomato, onion, saffron, wine and pecorino. The ridges and hollow of the pasta catch the sauce. This recipe uses dried malloreddus to make it accessible, while keeping the structure of the Sardinian recipe from Campidano.
Ingredients
- 320 g (11½ oz) dried malloreddus
- 250 g (9 oz) fresh pork sausage
- 400 g (14 oz) peeled tomatoes
- 100 g (3½ oz) onion
- 80 g (2¾ oz) dry white wine
- 20 g (¾ oz) extra-virgin olive oil
- 60 g (2 oz) pecorino
- 0.1 g saffron
- 6 g fresh basil
- water and coarse salt for cooking the pasta, as needed
- 30 ml (2 tbsp) warm water — to dissolve the saffron; more if the sauce sticks
- salt, to taste — for the ragù
Method
- Remove the sausage casing and break the meat into 1–1.5 cm (½ in) pieces. Check the label for salt and other allergens.
- Heat the olive oil in a Dutch oven and cook the onion over medium-low heat for 6–8 minutes, until soft and translucent.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
