Hearty, wholesome, and deeply flavorful, Malloreddus Alla Campidanese is a pasta dish that highlights the best of Sardinia. Malloreddus is actually one of the traditional pastas of Sardinia– the kind of food you can expect to eat on special occasions, and this recipe teams it up with a rich, tomato-based, meaty sauce.
Agriturismos and restaurants in Sardinia usually serve variations of this pasta dish, or simply ignore the traditions and prepare them with other new (and delicious) sauces.
The pasta features Gnocchetti Sardi- a unique pasta that looks like small potato gnocchi. Its taste, however, is nothing like a classic potato gnocchi- because it’s just a simple mix of durum wheat, semolina, water, and salt, which makes the pasta toothier and sturdier.
Here, I’m teaming it up with a classic ragu-style sauce also known as Alla Campidanese, which refers to the Campidano plain in southern Sardinia.
Recipe Quick Look
- 👌 Difficulty: Medium.
- ⏱ Prep Time: 15 minutes.
- 🔥 Cook Time: 2 hours.
- 🥣 Main Ingredients: Malloreddus, Pecorino, ground pork, sausage, onion, rosemary, tomato sauce.
- 🍪 Servings: 2 servings.
- 🍂 Flavor Profile: Meaty and saucy.
Why You’ll Love this Recipe
- It’s a deeply flavorful, rustic dish that captures the essence of Sardinia- just like my Spaghetti Vongole e Bottarga.
- The ridged little pasta — Malloreddus (aka Gnocchetti Sardi) — is perfect for holding onto the ragù.
- The recipe is super versatile- you can make fresh Malloreddus (if you have time) or use dried/packaged ones without too much loss in flavor.
Recipe Ingredients
- Onion: I used a mix of red and white onions here for that balance of pungent and sweet flavors.
- Malloreddus: The classic pasta. If you’re unable to make or find this, use another semolina pasta that has a similar shape- like orecchiette.
- Tomato sauce: The tangy base of the dish. You can also use Passata if you have it at hand.
- Meat: I used fresh sausage, dry sauce, and ground pork here to make the pasta meaty. If you’re able to find Sardinian sausages (which have a bit of fennel), feel free to use them!
- Seasonings: Just a bit of salt and rosemary.
- Pecorino: I used both Pecorino Fiore Sardo and semi-seasoned Pecorino here.
- Olive oil: Extra virgin, for that authentic flavor.
Variations
- Feel free to pair the Gnocchetti Sardi with a Bottarga and clam sauce or Casu Furriau- which is just saffron and lots of Pecorino.
- Another version you can try is Malloreddus Alla Nuorese, which is made with fresh Sardinian sausage, plum tomatoes, dried sheep ricotta, and wild fennel.
How to Make Malloreddus Alla Campidanese
To make Malloreddus Alla Campidanese start by chopping the onions, the dry sausage, and removing the casings from the fresh sausage.
Step 1: Heat oil in a pot and cook onions and rosemary for a couple of minutes. Then, add the meats and let them brown, stirring continuously.
Step 2: Next, add the salt and passata and bring it to a boil. Turn down the heat, cover and let it simmer on low for 2-3 hours.
Step 3: Boil the pasta in salted water. Once cooked, drain the pasta and add it to the sauce.
Step 4: Add the both the cheeses, a few drops of olive oil, mix and serve.
Recipe Tips and Tricks
- In some Sardinian versions, the sausage is cut into small chunks rather than crumbled. If you love that chunky texture, you can do that too.
- Pecorino Sardo is richer and creamier than the more common Pecorino Romano- using it gives more authenticity.
- You can prep the sauce ahead of time if you want to. Store it in the refrigerator for a couple of days, and then simply toss in the freshly cooked pasta when you want to.
- In fact, you can also freeze the sauce if you want to. Store it in a freezer-safe container for up to 90 days.
- You may be tempted to, but don’t add garlic. If you want a stronger flavor, use saffron- just a tiny bit!
How to Serve Malloreddus Alla Campidanese
Serve it as a Primo Piatto (first course) in an Italian-style multi-course meal. You can pair it with a robust Sardinian red wine (like Cannonau) or a rustic local wine that can match the richness of sausage and Pecorino.
Don’t forget a simple green salad or grilled vegetables to complete the meal, or a crusty country bread to mop up the sauce. And of course, you can also top it with some extra grated Pecorino.
Recipe FAQs
Malloreddus alla Campidanese is a Sardinian dish typical of the Campidano region. It consists of ridged, small gnocchi-like semolina pasta called malloreddus served with a rich sauce made with Sardinian sausage, often with saffron and fennel seeds for flavor. They are served with Sardinian pecorino cheese.
Malloreddus are often called “gnocchetti sardi” in Italian. They are a typical pasta of Sardinian cuisine, shaped like thin ribbed shells, and made of semolina flour and water.
If you can’t find malloreddus at your local store, you can easily make them at home yourself. Otherwise, orecchiette pasta has a similar texture.
You could omit the sausage and replace it with mushrooms, lentils, or textured vegetable protein, and still use the tomato, herbs, and saffron. The result won’t be “alla Campidanese” in the traditional sense, but it can be tasty.
You can omit saffron, though it does lend a characteristic aroma and color. Use a tiny bit of turmeric as a last-ditch substitute for color (but flavor will differ).
Yes — many recipes use dried or packaged Malloreddus with excellent results, especially when the sauce is done well.
Leftovers can be refrigerated, but the texture of the pasta may firm up and absorb more sauce. Reheat gently (with a splash of water) to loosen. Best eaten within 1–2 days.
More Sardinian Recipes to Try
You may also want to try these recipes:
- Fregola Con Arselle
- Burrida Alla Cagliaritana
- Agnello Coi Carciofi
- Spigola Alla Vernaccia
- Sardinian Panada
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Seadas – Sardinian Cheese And Honey Pastries
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Malloreddus Alla Campidanese
Ingredients
For The Sauce
- 1/2 White onion
- 1/2 Red onion
- 0.1 pound 60 grams dry sausage
- 0.7 pound 300 grams fresh sausage
- 0.7 pound 300 grams ground pork
- 2 tablespoons of extra virgin olive oil
- 1 sprig of rosemary
- 3 pinches of fine salt
- 3.5 cups 800 grams of tomato sauce
For The Final Dish
- 2 cups 200 grams of Malloreddus
- 1/5 20 grams cup of grated pecorino fiore sardo
- 1/3 cup 80 grams of grated semi-seasoned pecorino
- Abundant slightly salted cooking water
Instructions
- Heat oil in a pot and cook onions and rosemary for a couple of minutes. Then, add the meats and let them brown, stirring continuously.
- Next, add the salt and passata and bring it to a boil. Turn down the heat, cover and let it simmer on low for 2-3 hours.
- Boil the pasta in salted water. Once cooked, drain the pasta and add it to the sauce.
- Add the both the cheeses, a few drops of olive oil, mix and serve.
Video
Notes
- If you prefer a chunky texture, you can chop up the fresh sausage into bite-sized pieces.
- The sauce can be prepped days ahead of time- and even frozen for later!
- If you can, use Pecorino Sardo, which has a richer, more authentic flavor.
Nutrition
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Let me know how you find it once you try it!
Dry sausage, fresh sausage and ground pork is genius. Recently, I made this with the most minimal of ingredients; I can’t wait to try the full power recipe I have found here. Thank you!!