Preparation

1. 1

   Step 1 of 9: Prepare all the ingredients for malloreddus alla campidanese.

2. 2

   Step 2 of 9: Peel and finely chop the shallot and pour it into a pan with two tablespoons of extra virgin olive oil. Sauté for a few minutes.

3. 3

   Step 3 of 9: Meanwhile, peel the sausage (removing the casing) and crumble it with your hands.

4. 4

   Step 4 of 9: Once the onion has wilted, add the sausage and cook for about 15 minutes over medium heat, stirring occasionally to prevent burning.

5. 5

   Step 5 of 9: Pour in the tomato puree, season with a little salt, cover the pot with a lid and let the sauce cook over very low heat for about half an hour.

6. 6

   Step 6 of 9: Add the saffron stigmas or half a sachet of saffron and cook for another 30 minutes.

7. 7