Sfoglini Pasta Saffron Malloreddus
About: Sfoglini's Sardinian specialty pasta, malloreddus, is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron and sheep. Customary practices developed where saffron was used to color pale pasta — making it look rich with egg. Local sauces using flavorful sheep milk cheeses and butter highlighted distinct grass flavors varying with each region’s pasture land. A common pairing for this pasta is to serve it with cream sauces, fresh mint and pecorino. Mmmmm just think of this one with fresh mint from your garden!
Ingredients (*Organic): *Durum Semolina Flour, Water, *Saffron. 16oz.
Sfoglini Saffron Malloreddus with Caramelized Zucchini & Onions
Caramelized zucchini and onion blend perfectly with the bright, colorful notes of saffron in the classic Sardinian pasta. Makes 2 servings.
- 8 oz. Sfoglini Saffron Malloreddus
- 1 tbsp. extra virgin olive oil
- 2 tbsp. unsalted butter
- 1/2 white onion (about 5 oz.), small dice
- 2 medium zucchini (about 12 oz.), cut into thin half moons
- 1/2 cup fresh basil, minced
- 1 tsp crushed red pepper
- Parmesan cheese for plating
Boil SfogliniSaffron Malloreddus in salted water until al dente, approximately 9 minutes. Reserve pasta water for sauce.
Heat 1 tbsp olive oil and 2 tbsp butter in a saute pan. Add onions and cook until soft and translucent, about 3 minutes. Stir in zucchini and cook mixture 15-20 minutes over medium heat, stirring every few minutes until zucchini and onions start to caramelize. Lower the heat and stir in crushed red pepper and basil and cook 2 more minutes.
Stir in cooked pasta and some reserved pasta water to thicken the sauce. Top with additional fresh basil and Parmesan cheese.