Malloreddus campidanese style

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Italian sausage60 g
• Tomato passata150 g
• Onion30 g
• Saffron1 pinch
• Extra virgin olive oil1 teaspoon
• Pecorino15 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Peel and finely chop the onion; remove the sausage from its casing and crumble it with your fingers; dissolve the saffron in a spoonful of hot water.
2. Heat the oil in a saucepan over medium-low heat and soften the onion for 4–5 minutes, until translucent.
3. Add the sausage and brown it over medium heat for 5 minutes, breaking it up, until golden and no longer pink.
4. Add the tomato passata and the saffron, season with salt sparingly and cook over low heat for 20 minutes, until the sauce thickens.
5. Meanwhile, bring a pan of water to the boil, salt it and cook the durum wheat malloreddus for the packet time (about 12–14 minutes), until al dente.
6. Drain the pasta into the sauce and stir over low heat for a minute, until well coated; serve with the grated pecorino and a few basil leaves.