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

Ingredients (24)

• 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