Malloreddus alla Campidanese (Sardinian Gnocchi with Sausage Ragù)
“Malloreddus alla Campidanese” is a typical pasta dish from the Campidano region in Sardinia. Malloreddus pasta, also known as gnocchetti sardi, is made with a simple vegan pasta dough and combined with a tomato-based sausage ragù.
Ingredients and Tools You’ll Need
Step-by-Step Instructions
Step 1
Soak the saffron threads in three tablespoons of warm water. In a frying pan, heat the olive oil over medium heat and sauté the diced onion and tomato paste, about 5 minutes. The color of the tomato paste should turn from a vibrant red into a dark brick-red color. Meanwhile, remove the sausage from the casings and break it up into small, similar sized chunks. Add it to the pan and cook until browned for about 10 minutes, stirring every now and then.
Step 2
Deglaze the pan with white wine. Add the saffron and the tomato passata. Season with salt and pepper and bring the sauce to a simmer. Then reduce the heat to low and let it gently simmer uncovered for around 30 minutes, until the sauce has slightly thickened.
Step 3
About 10 minutes before the sauce is ready, bring a large pot of salted water to a boil. In a small bowl, mix the finely grated cheese with a few tablespoons of the cooking water and stir until it melts into a creamy paste. Add the cheese paste to the ragù and stir to combine. Cook the pasta according to package instructions or about 2-3 minutes for homemade mallorreddus, until al dente. Drain the pasta with a slotted spoon and transfer it directly to the sauce. Toss and cook for another couple of minutes until the pasta is evenly coated with sauce. Serve with grated cheese and enjoy!
Tips & Tricks
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Malloreddus alla Campidanese (Sardinian Gnocchi with Sausage Ragù)
Equipment
- Frying pan – large enough to toss and evenly coat the pasta in the sauce
- Pot
- Slotted spoon – to drain the pasta
Ingredients
- 600 g Homemade Malloreddus pasta OR 400 g store-bought pasta NOTE: To make the malloreddus you need 400 g of semolina flour and 200 g of warm water
- 2 tbsp Olive oil – extra virgin
- 1 tbsp Tomato paste – to enhance the flavor and thicken the sauce
- 1 Onion – yellow or white onion, diced
- 300 g Salsiccia – typical Italian fresh pork sausage. Fennel salsiccia or regular salsiccia works fine.
- 125 ml Dry white wine – to deglaze the pan
- 1 sachet Saffron threads – soaked in three tablespoons of warm water. This helps to release the flavor and color from the threads.
- 450 g Tomato passata – pureed strained tomatoes without any additives or flavoring
- 70 g Pecorino sardo or parmesan cheese – to melt into the sauce for extra creaminess, plus extra for serving
- Salt and pepper to taste
Instructions
- Soak the saffron threads in three tablespoons of warm water. In a frying pan, heat the olive oil over medium heat and sauté the diced onion and tomato paste, about 5 minutes. The color of the tomato paste should turn from a vibrant red into a dark brick-red color. Meanwhile, remove the sausage from the casings and break it up into small, similar sized chunks. Add it to the pan and cook until browned, about 10 minutes, stirring every now and then.
- Deglaze the pan with white wine. Add the saffron and the tomato passata. Season with salt and pepper and bring the sauce up to a simmer. Reduce the heat to low and let it gently simmer uncovered for around 30 minutes, until the sauce has slightly thickened.
- About 10 minutes before the sauce is ready, bring a large pot of salted water to a boil. In a small bowl, mix the finely grated cheese with a few tablespoons of the cooking water and stir until it melts into a creamy paste. Add the cheese paste to the ragù and stir to combine. Cook the pasta according to package instructions or about 2-3 minutes for homemade mallorreddus, until al dente. Drain the pasta with a slotted spoon and transfer it directly to the sauce. Toss and cook for another couple of minutes until the pasta is evenly coated with sauce. Serve with grated cheese and enjoy!
