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Malloreddus Alla Campidanese (Sardinian Ridged Pasta With Saffron and Pork Ragù)

Name: Malloreddus Alla Campidanese (Sardinian Ridged Pasta With Saffron and Pork Ragù)
Prep time: 115 min
Cook time: 55 min
Total time: 170 min
Yield: 5
Ingredients: For the Sausage (optional; see note):; 1 1/2 pounds (680g) ground pork (see note); 1/2 teaspoon red pepper flakes; 1 teaspoon fennel seeds, coarsely ground; 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1/2 teaspoon freshly ground black pepper; 2 medium garlic cloves (10g), minced; For the Malloreddus:; 10 1/2 ounces (about 2 cups; 300g) finely-ground semolina flour, plus more for dusting (see note); Saffron powder, optional; 5 fluid ounces (150ml) water; For the Sausage Ragu:; 2 tablespoons (30ml) extra-virgin olive oil; 1 small yellow onion (5 1/2 ounces; 156g), finely chopped; 2 medium garlic cloves (10g), thinly sliced; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon freshly ground black pepper; 1 bay leaf; 7 saffron threads, or 1/4 teaspoon saffron powder; 1/4 cup (60ml) vernaccia di Oristano, or fino sherry; One 28-ounce (794g) can whole peeled tomatoes, such as Antonella, Alessi, or DeLallo; 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 4 fluid ounces (120ml) water; 2 ounces (1/2 cup; 60g) grated Parmigiano-Reggiano, plus more for serving

Prep Time

1h 55m

Cook Time

55m

Total Time

2h 50m

This recipe for Malloreddus Alla Campidanese is a traditional Sardinian dish featuring ridged pasta with saffron and pork ragù. The dish includes homemade sausage, malloreddus pasta, and a flavorful sausage ragù. This hearty and satisfying dish is perfect for a comforting dinner.

Malloreddus Alla Campidanese

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Recipe Options

Ingredients

Servings: 5

Scale:

Scale

0.25

0.5

1 1/2 pounds (680g) ground pork (see note)

1/2 teaspoon red pepper flakes

1 teaspoon fennel seeds, coarsely ground

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

1/2 teaspoon freshly ground black pepper

2 medium garlic cloves (10g), minced

10 1/2 ounces (about 2 cups; 300g) finely-ground semolina flour, plus more for dusting (see note)

Saffron powder, optional

5 fluid ounces (150ml) water

2 tablespoons (30ml) extra-virgin olive oil

1 small yellow onion (5 1/2 ounces; 156g), finely chopped

2 medium garlic cloves (10g), thinly sliced

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

7 saffron threads, or 1/4 teaspoon saffron powder

1/4 cup (60ml) vernaccia di Oristano, or fino sherry

One 28-ounce (794g) can whole peeled tomatoes, such as Antonella, Alessi, or DeLallo

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

4 fluid ounces (120ml) water

2 ounces (1/2 cup; 60g) grated Parmigiano-Reggiano, plus more for serving

Malloreddus Alla Campidanese (Sardinian Ridged Pasta With Saffron and Pork Ragù)

Ingredients

For The Sausage (optional; See Note)

For The Malloreddus

For The Sausage Ragu

Steps

Nutrition Facts

Malloreddus Alla Campidanese (Sardinian Ridged Pasta With Saffron and Pork Ragù)

Ingredients

For The Sausage (optional; See Note)

For The Malloreddus

For The Sausage Ragu

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts