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    Home » Pasta Recipes » Short Pasta Recipes

    Malloreddus alla Campidanese (Sardinian Pasta Recipe)

    Published: Mar 22, 2024 · Modified: Jun 10, 2025 by Silvana Nava · This post may contain affiliate links

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    Malloreddus alla Campidanese is a traditional Sardinian pasta dish. They are small, ridged pasta shells similar in shape to gnocchi (also called "gnocchetti sardi"), but made with semolina and water instead of potatoes.

    Malloreddus were traditionally made with a special tool called "su cibiru". It's a round sieve made of reed sticks. If you don't have this traditional tool, you can of course use a regular wooden board called "rigagnocchi". The shape of the mallureddus is designed so that the condiment is better collected in the strips and their cavity.

    malloreddus alla campidanese

    Mallureddus are traditionally served with butter and grated pecorino cheese, plain tomato sauce or lamb ragu. But the most typical and widespread recipe is Malloreddus alla Campidanese. Campidano is the largest plain of Sardinia, located in the southwestern part of the island.

    It is a very rich dish with a sauce made of tomatoes, sausage, Sardinian pecorino cheese and a pinch of saffron. Malloreddus alla campidanese are a great idea to bring a tasty first course to the table at family lunches and dinners or when you have guests.

    Here's how to make one of Sardinia's most famous and popular pasta dishes.

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Subtitutions
    • Recipe Card

    Ingredients

    malloreddus alla campidanese

    Prep Time: 10 Min | Cook Time: 50 Min | Servings: 4

    • 350 g (12 oz) Gnocchetti Sardi (Malloreddus). Follow our recipe and make homemade malloreddus
    • 300 g (10 oz) Italian sausage
    • 450 ml (1 ½ cup) tomato passata or peeled tomatoes
    • 1 medium onion
    • 1 clove of garlic
    • 40 ml (3 tablespoons) extra virgin olive oil
    • 100 ml (⅖ cup) dry white wine
    • 5-6 basil leaves
    • 1 sachet of saffron powder (optional). This is equivalent to 0.15 grams (⅛ teaspoon).
    • salt, to taste
    • 100 g (1 ¼ cup) Pecorino Sardo cheese

    Instructions

    malloreddus alla campidanese recipe step 1

    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.

    malloreddus alla campidanese recipe step 2

    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.

    malloreddus alla campidanese recipe step 3

    Step 3) - Add the white wine and let it evaporate completely, then add the tomato passata.

    malloreddus alla campidanese recipe step 4

    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.

    malloreddus alla campidanese recipe step 5

    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.

    malloreddus alla campidanese recipe step 6

    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.

    malloreddus alla campidanese

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    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.

    malloreddus alla campidanese

    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.

    malloreddus alla campidanese

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    malloreddus alla campidanese

    Malloreddus alla Campidanese (Sardinian Pasta Recipe)

    Silvana Nava
    Malloreddus alla Campidanese is a traditional Sardinian pasta dish.
    They are small, ridged pasta shells similar in shape to gnocchi (also called "gnocchetti sardi"), but made with semolina and water instead of potatoes.
    Malloreddus alla campidanese are a great idea to bring a tasty first course to the table at family lunches and dinners or when you have guests.
    Here's how to make one of Sardinia's most famous and popular pasta dishes.
    5 from 2 votes
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course pasta
    Cuisine Italian
    Servings 4
    Calories 486 kcal

    Ingredients
      

    • 350 g Gnocchetti sardi (Malloreddus) - ¾ pound
    • 300 g sausage - ~10 oz
    • 450 ml tomato passata - 1 ½ cup
    • 1 onion - medium
    • 1 clove garlic
    • 40 ml olive oil - 3 tablespoons, extra virgin
    • 100 ml dry white wine - ⅖ cup
    • 5-6 leaves basil
    • ⅛ teaspoon saffron
    • 100 g Pecorino Sardo - 1 ¼ cup

    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.

    Nutrition

    Serving: 100gCalories: 486kcalCarbohydrates: 16gProtein: 22gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 80mgSodium: 815mgPotassium: 825mgFiber: 3gSugar: 8gVitamin A: 829IUVitamin C: 16mgCalcium: 306mgIron: 3mg
    Keyword malloreddus alla campidanese, Sardinian pasta with sausage
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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