Malloreddus alla campidanese is a HOMEMADE PASTA first course typical of Sardinian tradition, made with the classic Sardinian gnocchetti better known as MALLOREDDUS, resembling small shells, seasoned with a SAUSAGE SAUCE enriched with Sardinian pecorino cheese.
I first ate this dish in Sardinia along with a dish of CULURGIONES SARDI, at a kiosk by the sea where they filled my plates as if I were starving! My dream! I don’t remember ever eating such a delicious sauce!! I totally fell in love with the dish with that sauce that perfectly envelops the gnocchetti!
If you have leftover sausage sauce, make SPIZZULUS, another typical Sardinian pasta from the Orroli area!
Since I was afraid it wouldn’t be enough, I made a lot… and luckily, because Giulia ate a nice full plate!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz malloreddus
- 7 oz sausage
- 7 oz tomato pulp
- onion
- to taste extra virgin olive oil
- 1 pinch salt
- 5 oz fresh Sardinian pecorino cheese (if you don't have it, Parmesan cheese is fine too)
Preparation
To prepare malloreddus alla campidanese, first, you need to make the malloreddus at home, unless you are using ready-made ones. If you want to make them by hand, you can read the recipe by clicking HERE.
Take a pan or pot, pour a drizzle of oil and add the onion, previously washed and thinly sliced, to sauté.
Meanwhile, fill a large pot with water and put it on the stove over high heat. As soon as the water comes to a boil, salt it and throw in the malloreddus.
As soon as the onion is golden, add the sausage, removed from the casing and crumbled. Let the sausage cook for about ten minutes so it flavors well, crumble and mash it with a fork, then add the tomato pulp.
Cover with a lid and let it cook on low heat.
When the sauce is ready, and the malloreddus are cooked, drain the malloreddus and throw them directly into the pot with the sausage ragu, then mix.
Finish by adding the finely grated Sardinian pecorino cheese, mix to melt it with the flame still high, then serve hot.
If you want, you can add grated pecorino to the dish.
If you can, use Sardinian sausage, otherwise any other sausage is fine.
Use tomato pulp for a thicker consistency, or whole peeled tomatoes.
If you like, you can add chili pepper.
In some areas of Sardinia, they add saffron to this dish.
Storage
I recommend consuming the malloreddus alla campidanese immediately after cooking.
Or store them in the fridge for up to two days.
