Italian cuisine · Dough, Pasta & Rice

Malloreddus alla Campidanese

Sardinian shell-shaped pasta in a spiced lamb-and-tomato sauce with saffron and plenty of grated pecorino.

Ingredients · for 4 servings

• 400 g malloreddus (Sardinian shell pasta, or gnocchetti instead)
• 400 g ground lamb
• 1 can chopped tomatoes (400 g)
• 1 onion
• 2 cloves garlic
• 1/2 tsp saffron threads
• 1 tsp fennel seeds
• 150 ml white wine
• 4 tbsp olive oil
• 80 g pecorino
• Salt, pepper

Instructions

1. Soak the saffron threads in 3 tbsp hot water, finely chop the onion and garlic, and coarsely crush the fennel seeds in a mortar.
2. Heat the olive oil in a wide pan and fry the ground lamb over high heat for 6–8 min. until crumbly and well browned.
3. Add the onion, garlic and fennel seeds, sweat for 4 min. until the onion turns translucent, then deglaze with the white wine and let it reduce almost completely.
4. Stir in the chopped tomatoes and the saffron water with the threads, season with salt and pepper and simmer uncovered over low heat for 25–30 min., until the sauce clings thickly to a spoon.
5. Cook the malloreddus in plenty of salted water until al dente and drain, reserving a cup of pasta water.
6. Toss the pasta in the sauce with a little pasta water for 2 min., fold in half of the grated pecorino and serve sprinkled with the rest.