Sardinian Sausage Gnocchetti (Malloreddus alla Campidanese)
Malloreddus alla campidanese Say it: mal-loh-RED-doos AH-lah kam-pee-dah-NEH-zeh
Malloreddus alla campidanese is Sardinia’s beloved pasta dish: small, ridged semolina gnocchetti tossed with a rich sausage and tomato ragù perfumed with saffron. The name comes from the Campidano plain in southern Sardinia, where this hearty sauce is a Sunday staple. The pasta’s grooves catch the meaty sauce, while grated pecorino adds a salty, sharp finish. It is comforting, deeply savoury and distinctly Sardinian, with the saffron lending a warm golden note.
Sardinian Sausage Gnocchetti (Malloreddus alla Campidanese)
Malloreddus alla campidanese
Pronounced mal-loh-RED-doos AH-lah kam-pee-dah-NEH-zeh
- Serves
- 4
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the malloreddus
For the sausage ragù
To serve
Method
In a wide bowl, whisk the semolina and 1/2 tsp fine salt. Pour in the warm water gradually, mixing with a fork, then knead by hand for 8-10 minutes, until firm and smooth and no longer sticky; add a spoonful of semolina or water only if needed. Cover and rest for 30 minutes.
Divide the dough into 4 pieces. Roll each into a rope about 1/2 inch (1 cm) thick, cut into 1/2-inch (1 cm) pieces, and press each piece against a gnocchi board or the back of a fork, dragging it to make a ridged, curled shell. Toss with semolina and spread on a tray.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6-8 minutes, until soft and pale golden. Add the sausage and cook, breaking it up, for 6-8 minutes, until browned and no pink remains.
Pour in the wine and simmer for 1-2 minutes, until the sharp alcohol smell disappears. Stir in the tomatoes, 1/2 tsp salt and the pepper, bring to a gentle simmer and cook uncovered for 20-25 minutes, until thick and glossy, stirring now and then.
Stir the saffron water into the sauce during the last 5 minutes of cooking; taste and adjust salt. Keep warm.
Bring a large pot of salted water to a rolling boil. Shake excess semolina from the malloreddus and cook until al dente, 3-4 minutes. Reserve 1 cup (240 ml) pasta water, then drain.
Add the drained malloreddus to the sauce and toss over medium heat for 1 minute, adding splashes of pasta water until the sauce clings to the ridges. Remove from heat.
Serve immediately in warm bowls, topped with the grated pecorino, a grind of black pepper and a drizzle of olive oil.
Regional variants
Dried malloreddus are a good shortcut; cook them according to the package. In Sardinia, the pasta is also served in broth or with a plain tomato and pecorino sauce.
Cook's notes
- Keep the dough firm: too much water makes the ridges soft and the pasta less springy.
- Press each piece firmly against the board so the ridges are deep enough to hold the ragù.
- Bloom the saffron in warm water and add it near the end so its aroma stays bright.
Serve with
A glass of Cannonau di Sardegna or another light red, and a crisp green salad.
Make ahead and storage
The ragù can be made up to 3 days ahead and refrigerated, or frozen for 3 months; reheat gently. Fresh malloreddus can be dusted with semolina and refrigerated for 1 day or frozen.
