Saffron Malloreddus alla Campidanese by Sfoglini Pasta

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

Save Recipe

Add To Collection Add To Meal Planner Add To Shopping List

You Might Also Enjoy These Recipes: