Malloreddus alla campidanese

This Sardinian pasta dish is hearty, homey and delightfully sharable. Malloreddus - the island’s signature ridged pasta - is simmered in a saffron, sausage & tomato sauce that hails from the Campidano plain. Molly Broder brought this recipe back from her recent travels to Sardinia, where it’s a Sunday table staple.

Pair with: Cannonau - full-bodies and rustic enough to match the sausage’s richness and the dish’s depth.

MALLOREDDUS ALLA CAMPIDANESE

INGREDIENTS

• 1 large can whole Italian tomatoes

• 1 lb. Broders' mild Italian sausage

• 1 lb. malloreddus pasta (orecchiette substitute)

• 1 onion

• Bay leaves

• Saffron

• Basil

• Pecorino Cheese

• Dry vermentino wine

• Extra virgin olive oil

• Salt (to taste)

DIRECTIONS

1. Finely chop the onion and cook in 2 tbsp. oil for 1-2 minutes until brown

2. Add the sausage meat and a bay leaf, cook further 10 minutes

3. Dissolve a couple of threads of saffron in 1/2 cup hot water, then add to the pan along with 1/2 cup wine.

4. Add the tomatoes with their juice to the pan and season to taste, then cover and cook for 20 minutes

5. Add a few basil leaves and cook a further 20-25 minutes

6. Boil the malloreddus pasta, then drain and transfer to a wide bowl to provide enough room to toss with the sauce and a generous handful of grated Pecorino

7. Serve with more pecorino on the side

Buon Appetito!