Casarecce alla campidanesa

  • Author: Marina Backes


This pasta dish is usually made with shell-shaped pasta which I could not find in Springfield, MO.  I used Casarecce pasta and this recipe came out delicious.  Enjoy!



  • 60 ml olive oil (¼ cup)
  • 1 small onion
  • 1 small carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 500 gm gnochetti Sardi (malloredus) I used Casarecce pasta
  • 250 gm Circle B Ranch Sweet Italian sausage, skins removed
  • 1 tbsp tomato paste
  • 124 oz Marina’s Italian Style Tomato Sauce
  • 5 saffron threads
  • 2 bay leaves
  • 1 sprig rosemary
  • 5 basil leaves
  • To serve: finely grated Pecorino


  • Heat olive oil in a large frying pan, add onion, carrot and celery and cook over medium heat for 6 minutes or until soft, add sausage meat and cook, breaking up with the back of a spoon, for 10 minutes.
  • 2 Add tomato paste and cook for 1 minute, then add tomatoes, saffron and herbs. Reduce heat to low and cook, stirring occasionally, for 45 minutes. Season to taste with sea salt. Sauce should be thick.
  • 3 Cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with grated Pecorino.

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