Lombard-style Malloreddus with Sausage Ragu

Ingredients

In this Lombard-style adaptation, we have incorporated the traditional flavors and ingredients of Lombard cuisine. The original Sardinian Malloreddus alla Campidanese typically features a tomato-based sauce with saffron, but we have modified it to include a rich sausage ragu, which is a popular element in Lombard cuisine. This adaptation adds a heartier and more robust flavor profile to the dish, while still maintaining the essence of the original Malloreddus pasta. We alse have the original recipe for Malloreddus alla Campidanese, so you can check it out.

• 300g (10.5 oz) Malloreddus pasta 300g (10.5 oz) Malloreddus pasta
• 250g (8.8 oz) ground sausage 250g (8.8 oz) ground sausage
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 120ml (1/2 cup) red wine 120ml (1/2 cup) red wine
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons warm water 1/4 teaspoon saffron threads, dissolved in 2 tablespoons warm water
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot of salted boiling water, cook the Malloreddus pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate large skillet, cook the ground sausage over medium heat until browned and cooked through. Remove the sausage from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened and lightly golden.
4. 4.
   Return the cooked sausage to the skillet and add the crushed tomatoes, red wine, tomato paste, dried oregano, dried thyme, dried basil, and red pepper flakes (if using). Stir well to combine.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally.
6. 6.
   Stir in the saffron mixture and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Serve the cooked Malloreddus pasta with the sausage ragu, and sprinkle with grated Parmesan cheese.

Treat your ingredients with care...

• Saffron — Make sure to dissolve the saffron threads in warm water before adding them to the sauce. This will help release the vibrant color and aroma of the saffron, enhancing the overall flavor of the dish.

Tips & Tricks

• If you prefer a spicier ragu, increase the amount of red pepper flakes to your liking.
• For a lighter version, you can use turkey or chicken sausage instead of pork sausage.
• If Malloreddus pasta is not available, you can substitute it with gnocchi or any other short pasta shape.

Serving advice

Serve the Lombard-style Malloreddus with Sausage Ragu hot, garnished with grated Parmesan cheese. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant colors of the saffron-infused pasta and rich sausage ragu to shine. Sprinkle some freshly chopped parsley on top for a pop of freshness.