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Sardinian saffron-infused pasta with sausage ragù is a proud island tradition. This high protein mediterranean dish is a hearty, flavorful family meal with a distinctive golden hue.
Steep the saffron threads in 2 tablespoons of hot water for 10 minutes; set aside.
Add olive oil to a large skillet over medium heat. Sauté the finely chopped onion until soft but not browned, about 8 minutes.
Stir in minced garlic and cook for 1 minute. Add the sausage, breaking it up with a spoon, and sauté until browned, about 6–8 minutes.
Deglaze the pan with white wine, letting it reduce by half. Add crushed tomatoes, saffron water, salt, and black pepper. Simmer uncovered on low heat for 25 minutes, stirring occasionally.
Meanwhile, boil a large pot of salted water. Cook malloreddus pasta until al dente (taste and check 1–2 minutes before package directions), then drain.
Toss pasta with the sausage ragù in the skillet, coating well. Increase heat briefly for 1–2 minutes to marry flavors without overcooking pasta.
Serve hot, topping with freshly grated pecorino cheese at the table.
