Name: Giovanni Pilu: Malloreddus alla campidanese
Yield: 8
Ingredients: 60 ml olive oil (¼ cup); 1 small onion; 1 small carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 500 gm gnochetti Sardi (malloredus); 250 gm Italian sausages, skins removed; 1 tbsp tomato paste; 400 gm tinned tomatoes; 5 saffron threads; 2 bay leaves; 1 sprig rosemary; 5 basil leaves; To serve: finely grated Pecorino

“For an island-dwelling people, Sardinians traditionally use surprisingly little seafood, as they were primarily shepherds and farmers living inland, away from the coast,” explains Giovanni Pilu. “As such, Sardinian dishes often feature sheep, goat or pork meat. Malloredus, (also called gnocchetti Sardi) a sort of shell-shaped pasta coloured with saffron, is a classic Sardinian pasta. In this dish, malloredus is combined with a sauce that originated in the Campidano region, around the capital Cagliari.”

Ingredients

60 ml olive oil (¼ cup)

1 small onion

1 small carrot, peeled and finely chopped

1 celery stalk, finely chopped

500 gm gnochetti Sardi (malloredus)

250 gm Italian sausages, skins removed

1 tbsp tomato paste

400 gm tinned tomatoes

5 saffron threads

2 bay leaves

1 sprig rosemary

5 basil leaves

To serve: finely grated Pecorino

Method

Main

1.Heat olive oil in a large frying pan, add onion, carrot and celery and cook over medium heat for 6 minutes or until soft, add sausage meat and cook, breaking up with the back of a spoon, for 10 minutes.

2.Add tomato paste and cook for 1 minute, then add tomatoes, saffron and herbs. Reduce heat to low and cook, stirring occasionally, for 45 minutes. Season to taste with sea salt. Sauce should be thick.

3.Cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with grated Pecorino.