Malloreddus alla campidanese

Preparation

1. STEP 1 OF 9

   Prepare all the ingredients for the malloreddus alla campidanese.

2. STEP 2 OF 9

   Peel and finely chop the shallot and place it in a pan with two tablespoons of extra virgin olive oil. Sauté for a few minutes.

3. STEP 3 OF 9

   Meanwhile, peel the sausage (removing the casing) and crumble it with your hands.

4. STEP 4 OF 9

   Once the onion has softened, add the sausage and cook for about 15 minutes over medium heat, stirring occasionally to prevent burning.

5. STEP 5 OF 9

   Pour in the tomato puree, season with a little salt, cover the pot with a lid, and let the sauce simmer on very low heat for about half an hour.

6. STEP 6 OF 9

   Add the saffron threads or half a sachet of saffron and cook for another 30 minutes.

7. STEP 7 OF 9

   When the sauce is almost ready, bring a pot of salted water to a boil, and when it reaches boiling point, add the malloreddus and cook the pasta for the time indicated on the package.

8. STEP 8 OF 9

   Once ready, drain the malloreddus and dress with the sauce.

9. STEP 9 OF 9

   Plate and finish with a generous sprinkle of aged grated pecorino cheese.

General Information

Analysis

Macronutrients (100 gr)