Ingredients

Method

Begin by making the pasta. In a small bowl, dissolve the saffron threads in 1 tablespoon of warm water and set aside.

In a large bowl, combine semolina flour, the saffron water, and gradually add up to 1/2 cup of water while kneading until the dough forms. It should be firm and smooth.

Cover the dough and let it rest for 30 minutes.

After resting, roll the dough into long ropes about the thickness of a finger, then cut into small pieces approximately 2 centimeters long. Press each piece against the prongs of a fork or a traditional malloreddus board to form ridges, then set aside on a floured surface to prevent sticking.

To make the sauce, heat olive oil in a large skillet over medium heat. Add the sausage, crumbled, and cook until browned.

Add the onion and garlic to the skillet, cooking until the onion is translucent.

Stir in the crushed plum tomatoes, salt, pepper, and optional saffron threads. Simmer the sauce for about 20 minutes, or until thickened.

While the sauce simmers, bring a large pot of salted water to a boil. Cook the malloreddus until it floats to the surface, about 7-8 minutes, then drain.

Combine the cooked malloreddus with the sausage sauce in the skillet, tossing to coat thoroughly.

Serve hot, sprinkled with grated pecorino cheese.