Malloreddus alla Campidanese is a classic Sardinian dish featuring Malloreddus (also called gnocchetti sardi) tossed in a rich Italian sausage ragu scented with fennel seeds, saffron and grated Pecorino cheese.
This recipe stands out from other sausage ragus thanks to its distinct Sardinian flavours — fennel, saffron and Pecorino combine to create a comforting yet elegant sauce ideal for a cozy night in or for serving at a dinner party.
Malloreddus are small, ridged semolina pasta shapes from Sardinia. They have a satisfying, slightly chewy texture that holds sauce beautifully. If you can’t find Malloreddus, use another semolina-shaped pasta like orecchiette or a short pasta with some texture.
Ingredients
See notes below for traditional ingredients and practical substitutions.
Ingredient notes and substitutions
- Malloreddus: easy to make at home with semolina and water; if unavailable, use another semolina pasta like orecchiette, or short pasta/gnocchi.
- Sardinian sausages: traditional fennel sausages give the dish its characteristic taste. If you can’t find them, use regular Italian sausages and add 1 teaspoon fennel seeds to the sauce.
- Saffron: threads are easiest to source; grind to a powder or steep in a tablespoon of hot water to release colour and aroma.
- Pecorino: Pecorino Sardo is traditional; Pecorino Romano is a fine substitute.
Visual walk-through of the recipe
- Steep the saffron: add saffron threads to a tablespoon of warm water and set aside.
- Sauté the onion: finely chop and sauté in 1–2 tablespoons olive oil until soft and translucent.
- Brown the sausage: remove sausage from casings and crumble into the pan with the onion and a bay leaf; brown while breaking up the meat.
- Add wine and saffron: pour in white wine and the saffron infusion, reduce until the alcohol aroma fades.
- Add the tomato: stir in passata (tomato purée) with a pinch of salt and pepper, cover and simmer 20 minutes. Remove lid, add fresh basil and simmer another 10 minutes uncovered.
- Cook the pasta: in the last 10 minutes, cook pasta in well-salted boiling water until al dente (Malloreddus usually takes around 10 minutes).
- Serve: transfer the pasta to the sauce and toss to coat. Stir in grated Pecorino until melted and serve immediately.
Recipe Tips
- Choose good tomatoes: high-quality canned tomatoes dramatically improve the sauce’s flavour.
- Reserve pasta water: add a splash if the sauce becomes too thick — it helps loosen the sauce and adds flavour.
- Storage: ragu keeps in the refrigerator for 2–3 days and can be frozen for up to 3 months. Freeze pasta (uncooked) separately if made from scratch.
More delicious Italian ragus to try
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Italian Beef Ragu – A Classic Recipe
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Italian Lamb Ragu (Ragu di Agnello)
Sauces & Dressings
Authentic Bolognese Sauce (Ragu alla Bolognese)
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Vegetable Ragu with Pappardelle Pasta
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Malloreddus alla Campidanese (Sardinian Sausage and Saffron Ragu)
By Emily
Ingredients
- 1 lb (450g) Malloreddus pasta (Gnocchetti Sardi), see notes
- 1 white onion, finely chopped
- 11.5 oz (325g) Italian sausages with fennel (about 4 medium sausages), see notes
- 1/4 cup (60ml) white wine
- 1 bay leaf
- 1 small pinch saffron threads
- 1 lb (450g) tomato passata (tomato purée)
- Small handful fresh basil (about 4–5 leaves)
- 1 cup (80g) Pecorino Sardo or Romano, freshly grated
- Olive oil
- Salt and freshly ground black pepper
Instructions
- Add saffron threads to a small ramekin with 1 tablespoon hot water and leave to steep.
- Sauté the chopped onion in 1–2 tablespoons olive oil until softened and translucent.
- Remove sausages from their casings and add the meat to the pan with the onion and bay leaf. Brown the meat, breaking it up with a spoon.
- When the meat is browned, add the white wine and saffron infusion and reduce for 1–2 minutes until the alcohol aroma dissipates.
- Stir in the passata, season with salt and pepper, cover and simmer on medium-low for 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- After 20 minutes, remove the lid from the sauce, add fresh basil and simmer uncovered for another 5–10 minutes.
- Add the pasta to the boiling water and cook until al dente (about 10 minutes for Malloreddus).
- Drain the pasta and combine it with the sauce. Stir in the grated Pecorino until melted and serve immediately.
Notes
- Fennel sausages: if unavailable, use regular Italian sausages and add 1 teaspoon fennel seeds to the sauce.
- Pasta alternatives: make homemade Malloreddus with semolina or substitute orecchiette or another semolina short pasta for similar texture.
- Tomatoes: quality canned tomatoes make a big difference; choose a trusted brand for best flavour.
- Freezing: ragu freezes well up to 3 months; refrigerate leftovers for 2–3 days.
- Pasta water: reserve some to loosen the sauce if needed and to help it cling to the pasta.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- When using canned tomatoes I prefer Mutti or Cirio for consistent flavour.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Calories: 560 kcal | Carbohydrates: 66 g | Protein: 21 g | Fat: 22 g (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
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