Malloreddus alla Campidanese

A classic Sardinian pasta dish featuring hand-crushed tomatoes, sweet Italian sausage, and fragrant saffron, all tossed with Malloreddus pasta for a rich and hearty meal.

Course Main Course, Pasta

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 418kcal

Author Meghan Birnbaum

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

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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

If you can't find malloreddus pasta, you can substitute it with gnocchetti sardi, orecchiette, or cavatelli. These pasta shapes have a similar texture and ridges that help hold onto the rich sausage sauce. Pipe rigate also works well, and if you're feeling adventurous, gnocchi can be a fun alternative for a softer bite.

Nutrition