For centuries, the island of Sardinia has been known for its saffron and sheep. So, we've paired this Sardinian specialty pasta, Saffron Malloreddus, with a creamy sauce of sheep milk pecorino and fresh mint for scrumptious taste of the island.
MAKES FOUR SERVINGS
In a large pot, boil pasta in salted water according to package instructions to al dente. Reserve at least 1 cup pasta water before straining pasta.
In the original warm pot, away from heat, add 1/2 cup of the reserved pasta water, ricotta, pecorino and mint and stir to combine. Add the pasta to the pot and stir gently to coat the pasta evenly with the cheese sauce. Add additional reserved pasta water to loosen the sauce and better coat the pasta, if needed. Season with several turns of freshly cracked black pepper and salt to taste. Serve immediately with additional mint and pecorino.
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