My Malloreddus alla Campidanese is a hearty, rustic Sardinian pasta dish that’s full of rich flavor. With tender gnocchetti sardi, a savory sausage sauce, and a hint of saffron, it’s simple yet deeply satisfying. This traditional recipe comes together easily, making it perfect for both weeknight dinners and special occasions.
What is Malloreddus alla Campidanese?
Malloreddus alla Campidanese is a classic Sardinian pasta dish that’s rich, hearty, and full of flavor. It features malloreddus, also known as gnocchetti sardi—a small, ridged pasta made from semolina flour.
The pasta is coated in a savory sausage sauce made with Italian sausage, hand-crushed tomatoes, saffron, and aromatic herbs like rosemary and bay leaf. A sprinkle of pecorino cheese finishes it off, making this a comforting and traditional dish from the Campidano region of Sardinia.
Looking for more like my Malloreddus alla Campidanese? Try my Sicilian Anchovy Pasta, Orecchiette alla Pugliese, Sicilian Pasta al Forno, and Pasta alla Norma.
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🌟 Why You'll Love this Recipe
- Authentic Sardinian Comfort – This traditional dish combines rustic flavors with high-quality ingredients, bringing a taste of Sardinia straight to your table.
- Rich Yet Simple – The savory sausage sauce, infused with saffron and herbs, creates deep flavor with minimal effort.
- Perfectly Textured Pasta – Malloreddus holds the sauce beautifully, while its ridges give each bite the perfect balance of pasta and sauce.
🥘 Ingredients
- Malloreddus Pasta – This traditional Sardinian pasta has a ridged texture (made using a gnocchi board) that holds onto sauce beautifully. If you can’t find Malloreddus, Gnocchetti Sardi (aka Sardinian Gnocchetti) is the perfect substitute, or you can use Orecchiette, Cavatelli, or Gnocchi for a similar bite. I got my Malloreddus Pasta from Amazon.
- Italian Sausage – Sweet or mild Italian sausage gives the sauce a rich, meaty depth. If you prefer a bit of heat, spicy sausage works great, or for a more traditional Sardinian take, look for Sardinian sausage if available.
- Olive Oil – A good extra virgin olive oil adds richness and enhances the flavor of the sauce. Since this is a simple dish, using high-quality oil makes a noticeable difference.
- Onion – A large yellow or white onion provides natural sweetness and helps build layers of flavor.
- Tomato Paste – This intensifies the tomato sauce, giving it a deep, rich flavor. If you don’t have tomato paste, you can double the amount of hand-crushed tomatoes and cook them down longer for a similar effect.
- Saffron Threads – A signature ingredient that gives this dish its distinct aroma and a subtle golden hue. Saffron can be pricey, but a small pinch goes a long way. If needed, a tiny bit of turmeric can mimic the color (though not the flavor).
- Rosemary – Fresh rosemary adds an earthy depth to the sauce. If using dried rosemary, reduce the amount by half.
- Hand-Crushed Canned Tomatoes – Using whole peeled tomatoes, crushed by hand, gives the sauce the best texture. San Marzano tomatoes are the best choice for a naturally sweet, less acidic sauce.
- Bay Leaf – Adds a mild herbal note and enhances the overall depth of the sauce. Remember to remove it before serving.
- Basil Leaves (Optional) – Fresh basil brings a fragrant, slightly sweet touch to the sauce. If you don’t have basil, fresh parsley works as a good alternative.
- Pecorino Cheese – Pecorino Sardo is the most authentic cheese for this dish, but Pecorino Romano works well too. It adds a sharp, salty kick that ties everything together.
- Salt and Black Pepper – Keep it simple. Freshly cracked black pepper brings warmth, and sea salt enhances the natural flavors of the ingredients.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Sausage: Heat a large pan over medium heat. Add the olive oil, then the Italian sausage. Cook for 5-7 minutes, breaking it into small pieces as it browns.
Sauté the Onion: Add the chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Incorporate the Tomato Paste: Stir in the tomato paste and cook for about 1 minute to enhance its flavor.
Add Seasonings and Tomatoes: Sprinkle in the crushed saffron threads, chopped rosemary, and add the bay leaf. Pour in the hand-crushed canned tomatoes with their juices and stir to combine.
Simmer the Sauce: Reduce the heat and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the malloreddus pasta and cook according to the package instructions, but 1 minute less for an al dente texture. Drain, reserving about ½ cup of pasta water.
Combine Pasta and Sauce: Add about ½ cup of the sauce to a large bowl, then toss in the cooked pasta, mixing well to coat. Adjust the sauce as needed, adding reserved pasta water if necessary.
Serve: Plate the pasta, top with extra sauce, and garnish with grated pecorino cheese and fresh basil if desired.
👩🏼🍳 Chef's Tips
- Use high-quality tomatoes – San Marzano tomatoes provide the best flavor and texture for the sauce, giving it a naturally sweet and rich taste.
- Don’t overcook the pasta – Malloreddus should be cooked al dente to maintain its chewy texture and hold the sauce properly.
- Let the sauce simmer – Allowing the sauce to cook slowly helps develop deeper flavors and ensures the sausage infuses into the tomato base.
📖 Substitutions & Variations
- Swap the sausage – Traditional Sardinian sausage can be hard to find, but you can substitute it with sweet or spicy Italian sausage for a similar depth of flavor. For a different twist, fennel sausage adds a slightly aromatic touch that works beautifully with the saffron threads and bay leaf in the sauce.
- Try a different cheese – While pecorino cheese is the most authentic choice, you can use pecorino sardo cheese for a more regional touch or pecorino romano for a sharper, saltier kick. Both melt well into the sauce and enhance the richness of this traditional Sardinian pasta dish.
- Enhance the sauce – For extra depth, deglaze the frying pan with a splash of white wine before adding the tomato paste. This helps lift any caramelized bits from the sausage meat and brings a subtle acidity that balances the richness of the sausage sauce. If you like a little spice, a pinch of black pepper or red pepper flakes adds a gentle heat.
🍴 Serving Suggestions
- Pair with crusty bread – Serve with warm, rustic bread like ciabatta or focaccia to soak up the rich sausage sauce.
- Add a fresh salad – A simple arugula salad with lemon and olive oil balances the hearty flavors of the dish.
- Enjoy with wine – A glass of Vernaccia di Oristano or a medium-bodied red like Cannonau complements the flavors beautifully.
💭 Recipe FAQs
Yes! You can prepare the sausage sauce up to two days in advance and store it in the refrigerator. When ready to serve, reheat the sauce over medium heat, adding a splash of water if needed to loosen it. Cook the pasta fresh for the best texture, but if reheating leftovers, add a little reserved pasta water or olive oil to keep it from drying out.
🥣 Storage & Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or olive oil to loosen the sauce if needed.
- Freezing – The sauce can be frozen separately for up to 3 months in an airtight container. For best results, thaw it in the refrigerator overnight before reheating. Avoid freezing the pasta, as it can become mushy when thawed.
- Reheating – Warm the sauce in a pan over medium heat, then toss in freshly cooked pasta for the best texture. If reheating leftovers, add a little pasta water or olive oil to keep the dish from drying out.
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🥗 Pairing Recommendations
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📋 Recipe
Malloreddus alla Campidanese
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Equipment
- Large pan
- Large pot
- Wooden spoon or spatula
- Knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 pound Malloreddus pasta see note below regarding substitutes
- 1 pound sweet Italian sausage broken up
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 1 tablespoon tomato paste
- ½ teaspoon saffron threads crushed
- 1 tablespoon rosemary chopped
- 1 28-ounce can whole peeled tomatoes hand-crushed
- 3 tablespoons basil torn up, optional
- pecorino cheese grated
Instructions
- Prepare the ragu: Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook for 5-7 minutes until browned, breaking it up into small pieces as it cooks.
- Sauté the onions: Add the chopped onion to the pan and cook for 3-4 minutes until softened and translucent.
- Incorporate the tomato paste: Stir in the tomato paste and mix well, cooking for about 1 minute to enhance its flavor.
- Add seasoning and tomatoes: Add the crushed saffron, chopped rosemary, bay leaf, and hand-crushed tomatoes along with their juices. Stir to combine.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking.
- Boil the pasta: Bring a large pot of water to a boil. Add enough salt to make the water taste salty.
- Cook the pasta: Add the Malloreddus pasta to the boiling water and cook according to package instructions, but 1 minute less to achieve an al dente texture.
- Drain the pasta: Drain the pasta, reserving about ½ cup of pasta water to help adjust the consistency of the sauce when combining it with the pasta.
- Combine pasta and sauce: Add about ½ cup of the sauce to a large bowl, then toss in the cooked pasta, mixing well to coat. Adjust the amount of sauce as needed to achieve your preferred consistency. If needed, add some reserved pasta water to loosen the sauce.
- Serve: Plate the pasta and top with extra sauce. Garnish with grated pecorino cheese and, if desired, torn basil.
Notes
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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