Campidanese Sauce is the sauce that traditionally accompanies the malloreddus, also known as Sardinian gnocchetti.
It’s a sauce made with a few ingredients, but all of excellent quality. Pork sausage, saffron and tomato are the main ingredients of the recipe. The tomatoes should be ripe and firm, and the pork sausage well seasoned. You can’t come to Sardinia and not try them. A generous sprinkle of pecorino will give that extra touch and will win you over at the first bite.
If you can’t come to Sardinia, here is the recipe and the step-by-step video.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Half white onion
- 1 clove garlic
- 7 oz fresh pork sausage
- 1 2/3 cups tomato sauce
- 1 packet saffron
- to taste olive oil and salt
- 2 leaves bay leaves
- 1 glass (about 3/4 cup / 6 fl oz) red wine
Tools
- 1 Saucepan
- 1 Wooden spoon
Preparation
In a large saucepan, sauté the onion and the minced clove of garlic for a few minutes in plenty of olive oil.
Add the sausage and bay leaves, season with salt and cook for about 10 minutes.
Deglaze with the wine and continue cooking for another 10 minutes.
Finally add the tomato sauce and cook for about 1 hour. (Our grandmothers used to make large pots of this delicious sauce, and the cooking was long and slow, lasting several hours).
When there are 5 minutes left of cooking, adjust the salt and add the saffron. Finish cooking and dress your malloreddus.
