Malloreddus alla Campidanese (Sardinian Sausage and Saffron Ragu)

Ingredients

• 1 lb (450g) Malloreddus pasta (Gnocchetti Sardi) (see notes)
• 1 white onion
• 11.5 oz (325g) Italian sausages with fennel (about 4 medium-sized sausages) ((see notes))
• 1/4 cup (60ml) white wine
• 1 bay leaf
• 1 small pinch of saffron threads
• 1 lb (450g) tomato passata (tomato puree US)
• 1 small handful fresh basil ((about 4-5 leaves))
• 1 cup (80g) Pecorino Sardo or Romano (fresh grated)
• Olive oil
• Salt

Steps

1. 1

   Add the saffron threads to a small ramekin with 1 tablespoon of hot water and leave to steep.

2. 2

   Finely chop the onion and sauté it for a few minutes in 1-2 tablespoons of olive oil until softened and translucent.

3. 3

   Remove the sausages from their skins and add them to the onion alongside the bay leaf. Brown the sausage whilst breaking the meat up with a wooden spoon.

4. 4

   Once browned, add the white wine and saffron and reduce for 1-2 minutes until you can no longer smell the alcohol.

5. 5

   Add the passata and a pinch of salt and pepper, stir to combine then cover and let it simmer on a medium-low heat for 20 minutes.

6. 6

   While the sauce is simmering, bring a large pot of water to a boil and salt it well.

7. 7

   After 20 minutes, remove the lid from the sauce, add the fresh basil and continue to simmer the sauce for another 5-7 minutes uncovered.

8. 8

   Add the pasta to the water and cook until al dente.

9. 9

   Once cooked, transfer the pasta to the sauce and stir until well coated. Add the grated Pecorino cheese and stir in until melted, serve.