Malloreddus alla Campidanese

Malloreddus alla Campidanese is a traditional dish from Sardinia, with a rich taste and inviting aroma. Here is the recipe.

Ingredients

• 500 g of malloreddus (Sardinian gnocchetti)
• 400 g of fresh sausage
• 800 g of peeled tomatoes or tomato purée
• 1 onion
• A pinch of saffron
• Extra virgin olive oil
• Salt, as needed
• Pepper, as needed
• Pecorino sardo cheese, grated, to serve

Preparation

1. Start by finely chopping the onion and mincing the sausage.
2. Heat a drizzle of extra virgin olive oil in a large pan and sauté the onion until translucent.
3. Add the crumbled sausage and let it brown, stirring occasionally.
4. Once the sausage is well browned, pour in the blended peeled tomatoes or the tomato purée. Season with salt and pepper to taste.
5. Dissolve the saffron in a bit of hot water and add it to the sauce. Let it cook over medium-low heat for about 20-30 minutes, or until the sauce has thickened and flavored. Adjust salt and pepper if necessary.
6. Meanwhile, bring a pot of salted water to a boil and cook the malloreddus according to the package instructions, until al dente.
7. Drain the pasta and pour it into the pan with the sausage sauce.
8. Toss the malloreddus in the sauce for a few minutes, so they absorb the seasoning well.
9. Serve hot, sprinkling generously with grated Pecorino Sardo cheese.

Curiosity

The name “malloreddus” comes from the Latin “mallolus,” which means “small morsel” and refers to their small shape. The Campidanese preparation, which means “from the Campidano,” a vast flat area in the south of Sardinia, has been passed down from generation to generation, becoming one of the iconic dishes of Sardinian cuisine.