Saffron-Infused Malloreddus with Fennel Sausage & Pecorino
Travel to the rugged coast of Sardinia with this vibrant, saffron-golden pasta dish that offers a unique twist on traditional flavors. The combination of aromatic fennel sausage, luxurious saffron, and sharp Pecorino cheese creates an exciting and deeply savory profile perfect for a special Week 38 dinner.
Ingredients
- Malloreddus (Sardinian gnocchetti pasta)500 g
- Italian fennel sausages400 g
- Saffron threads0.5 tsp
- Shallots, finely diced2 stk
- Garlic cloves, minced3 stk
- Dry white wine100 ml
- Crushed tomatoes (Polpa)400 g
- Pecorino Romano, grated80 g
- Extra virgin olive oil2 tbsp
- Fresh basil leaves1 handful
Instructions
Heat olive oil in a large pan over medium heat. Add the finely diced shallots and minced garlic, sautéing until translucent and fragrant.
Remove the casings from the fennel sausages and crumble the meat into the pan. Cook until the meat is browned and slightly caramelized, breaking it up with a spoon.
Pour in the white wine and add the saffron threads. Let it simmer for 2 minutes to reduce, then stir in the crushed tomatoes. Lower the heat and let the sauce simmer gently for 15 minutes.
While the sauce simmers, boil the Malloreddus in a large pot of salted water until al dente. Reserve half a cup of the starchy pasta water before draining.
Add the pasta and a splash of the reserved water to the sauce pan. Stir in half of the Pecorino cheese and the basil. Toss well until the sauce coats every piece of pasta. Serve hot with the remaining Pecorino on top.
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