To make malloreddus alla campidanese, first peel and de-seed the tomatoes, then chop.|Finely chop the onion and cook in 2 tbsp oil for 1-2 minutes until brown, then add the sausage meat and a bay leaf. Cook a further 10 minutes.|Dissolve a pinch of saffron in 1/2 cup hot water, then add to the pan along with 1/2 cup wine.|Add the tomatoes to the pan and season to taste, then cover and cook for 20 minutes. Add a few basil leaves and cook a further 20-25 minutes.|Boil the malloreddus pasta,|then drain and transfer to a wide bowl to provide enough room to stir in the sauce; once combined, add a generous handful of grated Pecorino Romano.