main dishes sardinian

Malloreddus with Pecorino and Saffron

Malloreddus tossed in a saffron-infused pecorino cream sauce. A simple, rich Sardinian pasta that comes together in twenty minutes.

Vegetarian Nut-Free
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Prep 10 min
Cook 10 min
Total 20 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Sauce

Seasoning

Finish

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Instructions

  1. Bring a large pot of salted water to a boil. Cook the malloreddus until al dente. Before draining, reserve a cup of starchy pasta water.

  2. While the pasta cooks, grate the Fiore Sardo finely. Set up a bain-marie: a heatproof bowl set over a pot of barely simmering water.

  3. Put the grated pecorino in the bowl with a small ladleful of the hot pasta water. Stir gently and continuously until the cheese melts into a smooth cream.

    Tip: Add the pasta water gradually. Too much at once makes the sauce thin and soupy. The consistency should coat the back of a spoon.

  4. Dissolve the saffron in a tablespoon of hot pasta water and stir it into the pecorino cream. The sauce will turn a deep gold.

  5. Drain the malloreddus and add them directly to the saffron-pecorino cream. Toss over low heat until every piece is coated and the sauce is clinging to the ridges.

  6. Serve immediately with cracked black pepper on top.

Storage & Meal Prep

Eat immediately. The pecorino sauce tightens as it cools and does not reheat well. If you must, loosen with hot pasta water.

Variations

  • With Black Pepper: Finish with generous cracked black pepper. The combination of pecorino, saffron, and pepper is close to a Sardinian cacio e pepe.
  • With a Little Butter: Add a small knob of butter to the fonduta for a smoother, slightly richer sauce.

FAQ

What is Fiore Sardo and can I substitute it?

Fiore Sardo is a hard sheep's milk cheese from Sardinia, smoked and aged. Pecorino Romano is sharper and saltier but works. A milder pecorino Sardo DOP is closer in character.

Why a bain-marie for the pecorino?

Direct heat causes pecorino to split and turn grainy. A bain-marie melts it gently into a smooth cream. You can also do it off the heat, adding pasta water in small splashes while stirring.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Pecorino Romano
200 g
Grains & Bread
Dried Pasta (Small)
320 g
Herbs & Spices
Spice Blend
0.3 g
Salt
3 g
Black Pepper
0.5 g

Per Serving

491kcalCalories
26gProtein
62gCarbs
15gFat
3gFiber
Sodium
622mg27% DV
Potassium
226mg5% DV
Calcium
610mg47% DV
Iron
1.5mg8% DV
Magnesium
64mg15% DV
Vitamin C*
0mg0% DV
Vitamin A
121µg13% DV
Vitamin K
1.2µg1% DV
Folate
19µg5% DV
Dried Pasta (Small)
Pecorino Romano
Spice Blend
Salt
Black Pepper
* 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 Sardinia, Malloreddus with Pecorino and Saffron belongs on the Sardinian home table. I build it around malloreddus, fiore sardo, and saffron.

I bring a large pot of salted water to a boil. I cook the malloreddus until al dente. Before draining, reserve a cup of starchy pasta water. I while the pasta cooks, grate the Fiore Sardo finely. I set up a bain-marie: a heatproof bowl set over a pot of barely simmering water.

I drain the malloreddus and add them directly to the saffron-pecorino cream. I toss over low heat until every piece is coated and the sauce is clinging to the ridges. I serve immediately with cracked black pepper on top.

Part of: The Sardinian Kitchen

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