Malloreddus alla Campidanese is one of the most beloved traditional pasta dishes from Sardinia. Malloreddus, also known as gnocchetti sardi, are small ridged pasta shells made from semolina flour and water — not potatoes like gnocchi.
Traditionally, Sardinian cooks shaped them using a reed sieve called su cibiru, but today a wooden gnocchi board works perfectly. Their ridged surface and hollow shape are ideal for holding rich sauces.
Malloreddus are sometimes served simply with butter and pecorino cheese, or with a tomato or lamb ragù. But the most iconic version is Malloreddus alla Campidanese, a flavorful pasta from the Campidano plain in southern Sardinia.
This hearty dish features a rich tomato and sausage sauce scented with saffron and finished with plenty of grated Pecorino Sardo. It’s a comforting, crowd-pleasing pasta that brings the true taste of Sardinia to your table.
Here's how to make one of Sardinia's most famous and popular pasta dishes.
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Ingredients
Prep Time: 10 Min | Cook Time: 50 Min | Servings: 4
- 350 g (12 oz) Malloreddus (Gnocchetti Sardi). Try our homemade malloreddus recipe
- 300 g (10 oz) Italian sausage
- 450 ml (1 ½ cup) tomato passata or peeled tomatoes
- 1 medium onion
- 1 garlic clove
- 40 ml (3 tablespoons) extra virgin olive oil
- 100 ml (⅖ cup) dry white wine
- 5-6 basil leaves
- 0.15 g (⅛ teaspoon) saffron (optional)
- 100 g (3.5 oz) Pecorino Sardo cheese
- Salt, to taste
Kitchen Tools and Equipment
To make Malloreddus alla Campidanese at home, you’ll need just a few basic tools - and one special one if you want to shape the malloreddus by hand!
- Gnocchi Board (Rigagnocchi): the classic wooden board used to shape the malloreddus and create their signature ridges.
- Large Skillet or Sauté Pan: perfect for browning the sausage and simmering the tomato sauce. Choose a heavy-bottomed pan for even cooking.
- Large Pot for Boiling Pasta: make sure it’s big enough to cook the malloreddus in plenty of salted water.
Instructions
Step 1) - To prepare the Malloreddus alla Campidanese, start by preparing the chopped garlic and onion. Sauté them in a non-stick pan with extra virgin olive oil over medium heat for about 3 minutes. Be careful not to burn them.
Step 2) - Remove the casing from the sausage and cut it into chunks. Add to the garlic and onion sauté and cook for about 10 minutes. Stir the sausage well so that it is browned all over.
Step 3) - Add the white wine and let it evaporate completely, then add the tomato passata.
Step 4) - Add the basil and cook over medium heat for about 15 minutes. Then reduce the heat and simmer, covered, for about 20 minutes.
While the sauce is cooking, prepare the pot to cook the pasta. Bring a large pot of lightly salted water to a boil and add the malloreddus.
Note: Follow the cooking time on the package. Fresh homemade pasta usually has a shorter cooking time.
Step 5) - A few minutes before the end of the cooking time, add the saffron powder to the sauce. Stir well.Taste campidanese sauce and if necessary add salt to taste.
Drain the al dente Sardinian gnocchetti directly into the saucepan and stir well.
Step 6) - Turn off the heat and add the grated pecorino sardo cheese, stirring to combine.
Note: If you want a creamier result or if the pasta seems too dry, add 1 or 2 tablespoons of the pasta cooking water along with the pecorino.
Serve the Malloreddus alla Campidanese hot with more grated pecorino on top.
Storage
Malloreddus alla Campidanese can be kept in the refrigerator for up to 1 day in a tightly closed container.
I do not recommend freezing the already seasoned dish. You can certainly freeze the Campidanese sauce and use it within a month. Of course, only if you have used fresh ingredients.
Subtitutions
Saffron: Saffron was used in the dough and not only in the sauce in the original recipe for Malloreddus alla Campidanese. Nowadays, however, this ingredient is removed from the dough to make the pasta more versatile and suitable for other recipes and seasonings.
Pecorino Sardo cheese: For this recipe, tradition dictates the use of fairly fresh Sardinian pecorino. If you prefer a stronger taste, you can replace it with seasoned pecorino. In this case, however, pay attention to the level of flavor and adjust the amount accordingly. If the pecorino is very salty, you can reduce the amount slightly and not add any salt to the sauce.
Sausage: In Sardinia, they often use sausage with fennel seeds for this recipe. This flavor is very common and used in Southern Italy in cured meats. If you do not like the sweet and very aromatic taste of fennel, you can easily use a classic sausage. On the other hand, if you love this flavor but cannot find fennel sausage, I recommend adding half a teaspoon of fennel seeds to the campidanese sauce.
More Italian Recipes You’ll Love
If you enjoyed Malloreddus alla Campidanese, here are a few more authentic Italian recipes you should try next. Each one celebrates the rich flavors of Italy, from comforting pasta dishes to saffron-infused risotto:
- Tagliatelle Bolognese: the classic Italian pasta with a rich and slow-cooked meat sauce from Bologna.
- Pumpkin Tagliatelle with Sausage and Mushrooms: a cozy autumn pasta that pairs the sweetness of pumpkin with savory sausage.
- Italian Sausage Ragu Recipe: hearty, flavorful, and perfect for any type of pasta - a true Italian comfort dish.
- Risotto alla Milanese: creamy risotto flavored with saffron, one of the most iconic dishes from northern Italy.
FAQs
Yes! While the traditional recipe uses Sardinian sausage, you can substitute it with any good-quality Italian sausage. Choose a mild or slightly spicy version, depending on your taste.
You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat it gently and cook the malloreddus just before serving, then toss everything together for the best flavor and texture.
Recipe Card
Malloreddus alla Campidanese (Sardinian Pasta Recipe)
Ingredients
- 350 g Malloreddus (gnocchetti sardi) - ¾ pound
- 300 g sausage - 10 oz
- 450 ml tomato passata or peeled tomatoes - 1 ½ cup
- 1 medium onion
- 1 clove garlic
- 40 ml extra virgin olive oil - 3 tablespoons
- 100 ml dry white wine - ⅖ cup
- 5-6 leaves basil
- ⅛ teaspoon saffron
- 100 g Pecorino Sardo - 3.5 oz
Instructions
- Sauté the onion with garlic in a non-stick pan with extra virgin olive oil over medium heat for about 3 minutes. Be careful not to burn them.
- Remove the casing from the sausage and cut it into chunks. Add to the garlic and onion sauté and cook for about 10 minutes. Stir the sausage well so that it is browned all over.
- Add the white wine and let it evaporate completely, then add the tomato passata.
- Add the basil and cook over medium heat for about 15 minutes. Then reduce the heat and simmer, covered, for about 20 minutes.
- While the sauce is cooking, prepare the pot to cook the pasta. Bring a large pot of lightly salted water to a boil and add the malloreddus. Follow the cooking time on the package. Fresh homemade pasta usually has a shorter cooking time.
- A few minutes before the end of the cooking time, add the saffron powder to the sauce. Stir well.
- Drain the al dente Sardinian gnocchetti directly into the saucepan and stir well.
- Turn off the heat and add the grated pecorino sardo cheese, stirring to combine. Note: If you want a creamier result or if the pasta seems too dry, add 1 or 2 tablespoons of the pasta cooking water along with the pecorino.
- Serve the Malloreddus alla Campidanese hot with more grated pecorino on top.
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