Malloreddus alla campidanese

Prepare all the ingredients for malloreddus alla campidanese.

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.

Meanwhile, peel the sausage (removing the casing) and crumble it with your hands.

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

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.

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

When the sauce is almost ready, bring a pot of salted water to a boil and, once boiling, add the malloreddus and cook the pasta for the time indicated on the package.

Once cooked, drain the malloreddus and dress with the sauce.

Plate and mix everything with a generous sprinkling of grated aged pecorino cheese.