Malloreddus alla Campidanese also known as "gnocchetti sardi" (for 20 portions)

A rustic Sardinian recipe with saffron pasta and a slow-cooked sausage & tomato sauce

Ingredients

• 2 kg semolina flour
• 1 liter of warm water infused with saffron
• A big pinch of salt
• A few generous pinches of saffron threads, or 2 sachets of saffron powder
• If using dried pasta, you’ll need about 2.5 to 3 kg depending on portion size (about 120–150g per person)
• For the salsa
• 2.5 kg Italian sausage, casings removed
• 4 to 5 large onions, finely chopped
• 200 ml olive oil
• 3 liters of tomato passata or crushed tinned tomatoes
• 400 ml dry white wine
• A generous pinch of saffron threads or 2 sachets of saffron powder
• Salt and black pepper to taste
• Fresh basil (optional), about 1 large bunch
• 300 to 400g of grated pecorino sardo or pecorino romano

Directions

1. If making fresh malloreddus, mix the semolina flour with saffron-infused water and salt. Knead until smooth and let the dough rest for 30 minutes. Roll into long cords, cut into small pieces, and shape each piece by pressing gently on a gnocchi board or the back of a fork to create ridges. Let them dry lightly before cooking.
2. For the sauce, heat the olive oil in a large pot or catering-sized pan. Add the chopped onions and sauté gently until soft and translucent. Add the crumbled sausage and cook until nicely browned. Deglaze with white wine and let it reduce. Add the tomato passata and saffron, and simmer gently for 45 to 60 minutes, stirring occasionally. Add a bit of water if the sauce thickens too much. Season with salt and pepper. Add fresh basil near the end if using.
3. Cook the malloreddus in batches in salted boiling water until al dente. Drain and toss directly into the sauce so they absorb the flavor.
4. Serve hot with grated pecorino cheese on top, a drizzle of good olive oil, and black pepper.
5. Wine pairing: Cannonau di Sardegna or Montepulciano d’Abruzzo both work beautifully.