Ingredients

4 tbsp Early Harvest Arbequina Olive Oil

1 onion, peeled and finely chopped

1 carrot, top trimmed then finely chopped

1 stick celery, finely chopped

6 pork and herb sausages, skins removed

1 jar Tomato Triturado

1 pinch Saffron

3 fresh bay leaves

2 sprig rosemary

½ tsp fennel seeds, ground

500g Malloreddus

Grated pecorino or Parmesan to serve (optional)

Salt and pepper, to taste

Ingredients

4 tbsp Early Harvest Arbequina Olive Oil

1 onion, peeled and finely chopped

1 carrot, top trimmed then finely chopped

1 stick celery, finely chopped

6 pork and herb sausages, skins removed

1 jar Tomato Triturado

1 pinch Saffron

3 fresh bay leaves

2 sprig rosemary

½ tsp fennel seeds, ground

500g Malloreddus

Grated pecorino or Parmesan to serve (optional)

Salt and pepper, to taste

1

Place the Olive Oil in a large frying pan on a medium heat and when hot, add the onion, carrot and celery and season with salt and pepper. Cook for 8-10 minutes or until soft then add the sausage meat, breaking it up into chunks and cook for 5 minutes.

2

Add the Tomato Triturado, Saffron, herbs and fennel seeds. Bring to a simmer then lower the heat and cook for 45 minutes, stirring now and again to prevent any sticking. The sauce should be thick. Taste and season with salt and pepper.

3

Place a large pan of salted water on a high heat, cover and bring to the boil. Add the Malloreddus and cook for 10 minutes. Drain, add the pasta to the sauce, stir to combine and cook for another minute to allow the pasta to absorb some of the sauce.

4

Divide between plates and cover with grated pecorino or Parmesan, if using.

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