The Pasta Atlasof Italy

Sardinia / Sausage Pasta

Malloreddus alla Campidanese

Ridged Sardinian semolina gnocchetti with sausage, tomato, saffron, and pecorino.

65 minutes Medium Serves 4 malloreddus

Method

  1. Remove sausage from casing and brown in olive oil.
  2. Add onion and cook until soft.
  3. Add tomatoes and saffron; simmer 30 to 40 minutes.
  4. Cook malloreddus until tender.
  5. Toss with sauce and pasta water.
  6. Finish with pecorino sardo.
Cook's note: The ridges are built for sauce. Toss long enough for the tomato to settle into them.

Why this dish belongs to Sardinia

Malloreddus are small ridged shells of durum wheat, often paired with Campidano-style sausage sauce.

Read the Sardinia pasta history page

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