main dishes sardinian

Maccarronis de Busa alla Campidanese

Tubular Sardinian pasta dressed with sausage, tomato, saffron, basil, and pecorino in a Campidano-style sauce.

Carnivore Nut-Free
Back to Recipes More Recipes
Prep 15 min
Cook 35 min
Total 50 min
Servings 4
Difficulty Medium

Ingredients

Pasta

Sauce

Finish

Seasoning

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Finely chop the onion and soften it in the olive oil.

  2. Add the sausage in small pieces and let it brown well.

  3. Deglaze with the white wine and let the alcohol cook off.

  4. Add the tomato pulp and the saffron dissolved in the hot water. Salt lightly, add the basil, and simmer for 20 to 25 minutes.

  5. Meanwhile cook the maccarronis de busa in plenty of salted water until al dente.

  6. Drain the pasta directly into the sauce, toss well, and finish with grated pecorino off the heat.

Storage & Meal Prep

The sauce can be made ahead. Toss with fresh-boiled pasta at the end.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Italian Sausage
300 g
Cheese
Pecorino Romano
60 g
Vegetables
Onion (Yellow/White)
55 g
Canned Tomatoes (Crushed/Diced)
518 g
Grains & Bread
Dried Pasta (Small)
350 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Saffron
0 g
Fresh Basil
120 g
Liquids
Dry White Wine
120 g

Per Serving

810kcalCalories
30gProtein
80gCarbs
40gFat
6gFiber
Sodium
922mg40% DV
Potassium
1040mg22% DV
Calcium
315mg24% DV
Iron
4.9mg27% DV
Magnesium
111mg26% DV
Vitamin C
30.7mg34% DV
Vitamin A
140µg16% DV
Vitamin K
139µg116% DV
Folate
57µg14% DV
Dried Pasta (Small)
Italian Sausage
Onion (Yellow/White)
Extra Virgin Olive Oil
Dry White Wine
Canned Tomatoes (Crushed/Diced)
Saffron
Fresh Basil
Pecorino Romano
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In the Campidano, Maccarronis de Busa alla Campidanese belongs on the Sardinian home table. I build it around maccarronis de busa, sausage, and white onion.

I finely chop the onion and soften it in the olive oil. I add the sausage in small pieces and let it brown well.

I meanwhile cook the maccarronis de busa in plenty of salted water until al dente. I drain the pasta directly into the sauce, toss well, and finish with grated pecorino off the heat. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide