Malloreddus alla Campidanese (Sardinian Sausage and Saffron Pasta)
Little ridged Sardinian pasta shells in a rich sausage and tomato sauce scented with saffron, finished with sharp pecorino.
- Time45 min
- LevelEasy
- Costabout £2.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Steep the saffron in the 2 tbsp hot water and leave it to turn deep orange.
- 2
Heat the oil in a large deep pan over a medium-high heat. Crumble in the sausage meat and fry for 8 minutes, breaking it into small pieces, until golden.
8 min - 3
Add the onion and cook for 6 minutes until soft, then add the garlic for 1 minute. Pour in the wine and let it bubble for 2 minutes.
6 min - 4
Stir in the passata, bay leaf and the saffron with its water. Simmer gently for 20 minutes until thick and rich.
20 min - 5
Boil the pasta in well salted water for about 12 minutes until al dente. Save a cup of the water, then drain.
12 min - 6
Toss the pasta through the sauce with a splash of the pasta water. Stir in half the pecorino and the basil, and serve with the rest of the pecorino on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
