# Malloreddus alla Campidanese

Malloreddus alla Campidanese is a signature dish from Sardinia, featuring Sardinian Gnocchetti pasta served with a slow-cooked sausage ragu.

- Servings: 4 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 1 white onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 500 g fennel sausage or plain sausage
- 2 tsp fennel seeds
- 100 ml Vermentino or a dry white wine like Sauvignon Blanc
- 800 g tomato passata
- 15 g fresh basil
- 1 pinch ground saffron threads
- 200 ml water
- 400 g Gnocchetti Sardi or Malloreddus
- pecorino, to serve
- 1 pinch salt

## Instructions

1. Heat a pan on medium-low heat with a good drizzle of olive oil.
2. Add the finely chopped white onions to the pan.
3. Add a pinch of salt to the onions, stir, and cook them slowly until soft.
4. Chop the sausages into small bite-sized pieces.
5. Add the chopped sausages and fennel seeds to the pan with the softened onions.
6. Pour in the white wine (Vermentino or Sauvignon Blanc) and cook it off.
7. Add the tomato passata to the pan.
8. Rinse the tomato tin with a little bit of water and add it to the ragu.
9. Add saffron powder (or ground saffron threads) to the ragu.
10. Give the ragu a good stir and slow cook it on a medium-low heat for 30 to 40 minutes.
11. Boil water for the pasta, add salt, and cook the Gnocchetti Sardi or Malloreddus.
12. Taste and adjust the ragu for seasoning.
13. Combine the cooked ragu and pasta.
14. Add a ladle of pasta water to the mixture.
15. Continue cooking on a medium to medium-low heat, stirring until the sauce begins to cling to the pasta.
16. Serve with grated pecorino cheese on top.

## Equipment

- pan

## Tips

- Chop the sausages into small bite-sized pieces.
- Use Vermentino wine if possible, as it's traditional in Sardinia.
- Rinse the tomato tin with a little bit of water and add it to the ragu.
- The saffron brings together the sweetness of the sausage ragu and the earthiness and nuttiness of the durum wheat semolina in the pasta.
- Add a ladle of pasta water to the ragu and pasta mixture.
- Keep stirring the pasta and ragu until the sauce starts holding onto the pasta.
- Finish with grated pecorino cheese on top.

## Source

- Original video: https://www.instagram.com/reel/DTLXTjsDSgz/?igsh=OWN2amoyYWM4aTYw
- Recipe page: https://www.cliprecipe.com/recipe/7beb36ba-6a0a-4bd4-a260-fa4706201f63
- Extracted: 2026-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt