Malloreddus Recipe
spicy sausage ragu, pecorino sardo, saffron
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Ingredients
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Pasta
Ragu
Method
Pasta
- 1
Cook the Pasta
In a large pot, bring 2 liters of water to a boil. Add 1 tsp of salt to the boiling water, then add the malloreddus. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
Ragu
- 2
Prepare the Ragu
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
Cook the Sausage
Add the spicy Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes.
- 4
Add Flavorings
Sprinkle in the red chili flakes and mix well. Add the crushed canned tomatoes and red wine. Bring the mixture to a simmer.
- 5
Incorporate Saffron
Add a pinch of saffron threads to the ragu and stir. Allow the sauce to simmer on low heat for about 20 minutes, stirring occasionally until it thickens.
- 6
Finish the Ragu
Once the sauce has thickened, season with freshly ground black pepper to taste. Stir in half of the grated Pecorino Sardo cheese, reserving the rest for serving.
Combine and Serve
- 7
Combine Pasta and Sauce
Add the cooked malloreddus to the ragu in the skillet and toss to coat the pasta evenly with the sauce.
- 8
Serve
Serve the malloreddus hot, garnished with the remaining Pecorino Sardo cheese and additional black pepper if desired.