Pasta with Campidanese sauce is a typical Sardinian dish: malloreddus, the classic Sardinian gnocchetti, are used. If you can’t find them, as happened to me in Sicily, you can substitute another pasta shape. The important thing is the sauce: the result will still be delicious, and you won’t regret it.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Sardinia
Ingredients
- 8 oz pasta
- 1 sachet saffron
- 5 oz sausage
- 11 oz tomatoes
- 1 1/2 onion
- salt
- black pepper
- extra virgin olive oil
- Sardinian pecorino (optional)
Preparation
To prepare pasta with Campidanese sauce, start by washing the tomatoes, then blanch them in boiling water for about 30 seconds. Drain them and run them under cold water to stop the cooking. Peel them and cut them into pieces.
Take the sausage, remove the casing and break it up slightly, forming small pieces. Peel and chop half an onion, then take a frying pan, pour in a drizzle of oil and let the onion soften. Add the sausage, stir and let it cook over low heat for about 10 minutes.
Add the saffron and a couple of tablespoons of water, stirring to dissolve it well. Then add the tomatoes, season with salt and pepper and let cook for another ten minutes or so.
Meanwhile, cook the pasta in plenty of salted boiling water.
Note: the original recipe calls for malloreddus (Sardinian gnocchetti), but you can use any type of pasta; the important thing is the sauce.
Once the pasta is ready, drain it and pour it into the pan with the sauce. Mix well, then serve and sprinkle with Sardinian pecorino.
Tips and storage
Personally I don’t like cheese on pasta, so I didn’t add it and I must say the sauce alone is already quite tasty.
You can also prepare the sauce a few hours in advance.
