Sardinian Spaghetti Recipe

This Sardinian Spaghetti is a real show stopper, perfect for a special date night or a hearty family meal. It isn’t usually cooked with saffron threads in everyday pasta, but we’ve added them to give the sauce that distinct, golden Sardinian aroma. Leave them out if you prefer, but they add a wonderful depth. To make the sauce extra creamy, you can toss in a knob of butter along with the cheese at the very end. Not traditional, maybe, but very delicious.

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Sardinian Spaghetti Recipe Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
• 2 (28-ounce) cans whole peeled tomatoes, drained, seeded and halved (reserve 1/2 cup juice)
• 2 cloves garlic, sliced
• 2 bay leaves
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon saffron threads
• 1/4 cup chopped fresh parsley
• 1 1/2 cups fresh basil leaves, torn (divided)
• Kosher salt
• 3/4 pound spaghetti
• 1 cup shredded Pecorino cheese

How To Make Sardinian Spaghetti Recipe

1. Brown the sausage: Heat the olive oil in a large heavy skillet over medium heat. Add the sausage pieces and cook, stirring occasionally, until they are browned on all sides, about 7 minutes. Push the sausage to one side of the skillet.
2. Fry the tomatoes: Increase the heat to high. Add the drained tomatoes to the empty side of the pan. Stir to break them up and cook vigorously until the edges brown and the oil turns a deep red color, about 6 minutes. Stir the sausage and tomatoes together.
3. Bloom the aromatics: Add the sliced garlic, bay leaves, fennel seeds, and red pepper flakes. Scatter the saffron threads over the mixture. Cook while stirring for about 2 minutes until fragrant.
4. Simmer the sauce: Stir in the chopped parsley, 1 cup of the torn basil, and 1 teaspoon of salt. Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes to let the flavors meld. Remove and discard the bay leaves.
5. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente (firm to the bite). Drain, reserving 1/2 cup of the starchy pasta water.
6. Toss and finish: Add the cooked spaghetti, the reserved pasta water, and the reserved tomato juice to the skillet with the sausage sauce. Toss everything together over medium heat for about 3 minutes until the sauce clings to the noodles. Top with the Pecorino cheese and the remaining fresh basil.

Recipe Tips

• The Saffron Secret: Don’t skip the saffron if you can help it. It is the signature flavor of Sardinian cuisine (often called “red gold”) and provides an earthy, floral note that sets this dish apart from standard marinara.
• Fry, Don’t Stew: When adding the tomatoes, keep the heat high. You want to “fry” the tomatoes in the oil rather than stewing them. This caramelizes the sugars and turns the oil a beautiful vibrant red.
• The Pecorino Punch: Use Pecorino Romano instead of Parmesan. Pecorino is made from sheep’s milk (which is traditional in Sardinia) and is much saltier and tangier, cutting through the rich pork fat perfectly.
• Pasta Water Emulsion: Tossing the pasta in the sauce for a full 3 minutes with the starchy water is crucial. It marries the flavors and thickens the sauce so it coats the noodles instead of sliding off.

What To Serve With Sardinian Spaghetti Recipe

This Sardinian Spaghetti Recipe is a robust, flavor-packed dish that pairs best with simple, rustic sides. A loaf of crusty Pane Carasau (Sardinian flatbread) or a simple Sourdough Loaf is essential for scooping up the saffron-infused sauce. To balance the heavy sausage and cheese, serve a bitter Radicchio Salad with balsamic vinaigrette or some simple Roasted Broccolini. For wine, a glass of Cannonau (Sardinian Grenache) or a bold Chianti is the perfect match for the fennel and pork.

How To Store Sardinian Spaghetti Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of the saffron and fennel will actually intensify overnight.
• Freeze: You can freeze the sauce (without the pasta) for up to 3 months. If the pasta is already mixed in, freezing is possible but the spaghetti may become soft upon reheating.

Sardinian Spaghetti Recipe Nutrition Facts

• Calories: 750 kcal
• Fat: 45g
• Carbohydrates: 55g
• Protein: 32g

Nutrition information is estimated per serving.

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