The campidanese sauce in jar cooking is a sausage-based sauce, saffron, lemon zest, and tomato, cooked in a few minutes thanks to jar cooking in the microwave. This recipe is also part of the collection of recipes for sauces in jar cooking that we can store vacuum-sealed for up to 1 month in the refrigerator. With the campidanese sauce in jar cooking, you can make malloreddus alla campidanese, also known as Sardinian gnocchi, this pasta shape pairs perfectly with this typical Sardinian sauce cooked in a jar. In the recipe, you will find how to cook malloreddus alla campidanese in jar cooking and the video recipe. In this article on how to do jar cooking, you will find many tips and the instructions for jar cooking.
TRY ALSO:
- Energy 531.59 (Kcal)
- Carbohydrates 25.63 (g) of which sugars 4.49 (g)
- Proteins 20.09 (g)
- Fat 38.82 (g) of which saturated 1.40 (g)of which unsaturated 0.48 (g)
- Fibers 3.79 (g)
- Sodium 1,612.42 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Shopping List
- 14.11 oz sausage
- 2 tablespoons extra virgin olive oil
- 1 red onion
- 2 tablespoons red wine
- 1 packet saffron
- Half lemon (the zest)
- 2 pinches salt
- 2 pinches black pepper
- 1 teaspoon fennel seeds
- 1 bunch parsley
- 300 tomato pulp
- 6 cherry tomatoes
- 4.06 oz tomato sauce
- 2.82 oz Sardinian gnocchi
- 4.06 oz water
- 1 pinch salt
What You Need to Cook in a Jar in the Microwave
- 1 Microwave oven
- 2 Jars 500 ml with thick sealing
- 1 Non-stick baking pan for microwave
How to Make Sauce in Jar Cooking
Peel and chop the onion, distribute it in the baking pan and add the oil and fennel seeds. Sauté the onion in the microwave for 2 minutes at 1000 watts. Meanwhile, remove the sausage casing and crumble it. Add the sausage to the sautéed onion, mix, and sauté for another 4 minutes, still at 1000 watts. Pour in the wine and let it evaporate for another minute.
Distribute the sausage and its seasoning in the 2 jars, add the lemon zest, saffron, salt, and pepper and mix. For each jar, add 150 ml of tomato pulp and 3 coarsely chopped cherry tomatoes. Mix again, clean the edges of the jars, and seal.
Insert one jar at a time in the microwave, set for 6 minutes at the power given by your water test, I use 600 watts. At the end of the cooking, let the jars rest for at least 1 hour. The longer they rest closed, the better the campidanese sauce in jar cooking will be.
Once they have cooled to room temperature, you can store them in the refrigerator.
Distribute the sauce in a jar with a thin seal (highly recommended for cooking pasta in a jar), add the pasta, salt, water, and mix. Clean the rim of the jar, close, and seal.
Insert the jar into the microwave and start the first cooking for 3 minutes at reduced power, compared to the tested power (I use 440 watts out of 600). Protecting your hands with a towel, shake the jar, without turning it upside down, to mix the pasta and restart cooking for another 3 minutes. At the end of the cooking, let the jar rest closed for 15 minutes, shaking it a little to mix the pasta which will finish cooking. Gently pull the seal, unhook, mix, and serve.
Rosella Errante’s Tips
Remember that jars with thick seals must be opened in the microwave. Simply unhook, place the jar in the microwave, and start at your tested power for about 3 minutes or until open. If the jar is cold from the fridge, let it acclimate for 2-3 minutes with the defrost function to avoid thermal shock to the glass.
