Malloreddus alla Campidanese
Malloreddus alla Campidanese is a classic southern Sardinian pasta dish of ribbed semolina gnocchetti tossed in a rich, slow-simmered pork sausage, saffron, and tomato ragù, finished with aged Pecorino Sardo cheese.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Equipment
- •Large heavy-based saucepan
- •Large pasta stockpot
- •Wooden spoon
- •Colander
- •Fine cheese grater
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 24 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 590 kcal
Instructions
- 1
Steep the saffron threads in two tablespoons of warm water for ten minutes.
- 2
Heat the extra-virgin olive oil in a heavy-based saucepan over medium heat.
- 3
Add the chopped onion and crushed garlic, cooking gently until the onion softens and turns translucent.
- 4
Crumble in the fresh sausage meat, breaking it into small nuggets with a wooden spoon.
- 5
Fry the sausage meat for five minutes until lightly browned and fragrant.
- 6
Pour in the tomato passata, steeped saffron with its liquid, and a pinch of salt.
- 7
Lower the heat, cover partially, and simmer gently for thirty-five minutes until the sauce is thick and glossy.
- 8
Bring a large pot of well-salted water to a rolling boil and cook the malloreddus until al dente.
- 9
Drain the pasta, reserving a small splash of cooking water, and tip the pasta directly into the ragù.
- 10
Toss over low heat with the torn basil leaves and half the grated Pecorino Sardo until thoroughly coated.
- 11
Ladle into warm shallow bowls and dust generously with the remaining Pecorino Sardo.
Chef's tips
Use a pork sausage flavoured with fennel seed to achieve the authentic Campidanese profile. Do not skip steeping the saffron in warm water beforehand, as this extracts the maximum golden colour and earthy aroma for the ragù.
Ingredient substitutions
- Pecorino Sardo maturo → Fiore Sardo or aged Pecorino Romano, though Pecorino Romano is saltier
- Fresh Sardinian pork sausage → Good-quality coarse Italian pork sausage with crushed fennel seeds
Storage
Store leftover pasta and sauce in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a frying pan over low heat with a spoonful of warm water until piping hot throughout.
Common mistakes to avoid
- •Boiling the sauce too violently, which dries out the pork rather than rendering it tender.
- •Overcooking the malloreddus until soft; they must retain a firm, chewy bite in the centre.
Serving suggestions
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