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
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Directions
Learn how to make this recipe at Serious Eats