Malloreddus alla Campidanese
Ingredients
  • 1 pound malloreddus pasta
  • ¾ pound sausage
  • 3 T. olive oil
  • ¼ cup minced onion
  • 1 garlic clove
  • 3 cups tomato pureé
  • a few strands of saffron
  • 2 T. water
  • ¼ cup red wine
  • a few fresh basil leaves (or a t. of dried basil)
  • salt, pepper
  • grated pecorino cheese
Instructions
  1. Soak the saffron strands in a tablespoon or two of warm water.
  2. Remove the casings from the sausage and sauté it in the olive oil, breaking it up into small pieces.
  3. Add the onion and garlic and sauté until softened.
  4. Add the tomato puree, the wine, the saffron and the water, the basil, salt and pepper.
  5. Simmer all together for about ½ hour to 45 minutes.
  6. Boil the pasta and add the ragu a little at a time, making sure you don't "drown" the pasta in sauce.
  7. Sprinkle grated pecorino on top before serving.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2018/07/malloreddus-alla-campidanese.html