Exclusive to Pasta Evangelists and for a limited time only, we are delighted to offer an unapologetically indulgent dish using only the finest sausages, handmade by the skilled butchers at Ginger Pig. In this sauce, known as campidanese and native to the Mediterranean island of Sardegna, we combine the wonderful salsicce - sausages - from top butcher Ginger Pig with the finest tomatoes and saffron, giving wonderful depth and aroma.
The campidanese sauce is paired with malloreddus - this, too, hails from Sardinia, where it has been made for centuries. A perfect choice, we feel, paying homage to the deep-rooted and traditional methods of the expert Ginger Pig butchers. This dish is perfectly completed with the pairing of a sumptuously silky Pecorino cream... unashamedly luxurious, but oh so tempting! A dish sure to impress.
Photo credit: @thehangryhuman
INGREDIENTS: (Allergens in bold):
Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt)
Sausage ragu: Passata, Pork sausage (40%), Water, Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper
GARNISH INGREDIENTS: Pecorino Cream (Pecorino Cheese, Water, Sugar), Pecorino Cheese
Find the recipe card here
Malloreddus alla Campidanese with Sausage Ragù & Pecorino Cream
Please note the above nutritional guidance is based on our estimates only.