Malloreddus alla Campidanese

Name: Malloreddus alla Campidanese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 400 g Malloreddus, dried; 320 g Fresh sausage, casings removed; 700 g Tomato, chopped; 1 pinch Saffron, crushed; 80 g Pecorino Sardo, grated; 2 tbsp Olive oil; 2 clove Garlic, minced; 1 tsp Salt; 1 tsp Black pepper, ground; 150 ml Water, reserved from pasta cooking

Malloreddus alla Campidanese · ready in 50 min · 4 servings · 783 kcal per serving · medium · 10 ingredients

A Campidano classic from southern Sardinia, where ridged saffron gnocchetti catch a rich tomato sauce with fresh sausage and Pecorino Sardo.

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
kcal: 783
Difficulty: medium

Italian Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gMalloreddus, dried
320 gFresh sausage, casings removed
700 gTomato, chopped
1 pinchSaffron, crushed
80 gPecorino Sardo, grated
2 tbspOlive oil
2 cloveGarlic, minced
1 tspSalt
1 tspBlack pepper, ground
150 mlWater, reserved from pasta cooking

Equipment

stovetop, saucepan, pasta pot, colander, knife, cutting board, grater, wooden spoon, small bowl, measuring cup, serving bowl, spoon

Instructions

Mise en place
Gather the saucepan, pasta pot, colander, knife, board, grater, spoon, bowl, and scale, then measure every ingredient. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Prepare flavorings
Crush the saffron with 1 tbsp warm water, grate the Pecorino Sardo, mince the garlic, and loosen the sausage from its casing. · 5 min
What to look for: Saffron stains the water golden and the sausage is loose.
Brown sausage
Heat olive oil in a saucepan over medium heat, add sausage, and break it up as it fries until browned in small pieces. · 10 min
When it is done: Fresh sausage should be fully browned with no pink visible in the center.
Simmer tomato sauce
Add garlic, stir briefly, then add tomato, saffron water, salt, and black pepper; simmer until the sauce thickens and looks glossy. · 18 min
What to look for: Sauce is thick, red gold, and clings to the spoon.
Boil malloreddus
Boil the malloreddus in a large pot of salted water until tender with a firm center, then reserve 150 ml cooking water. · 12 min
What to look for: Malloreddus are swollen and ridged but still hold their shape.
Coat pasta
Drain the malloreddus, add them to the sausage sauce, and toss with reserved water until the grooves are coated. · 3 min
What to look for: Sauce coats the pasta and gathers in the ridges.
Finish with cheese
Stir in most Pecorino Sardo off the heat until creamy, keeping a little cheese for the table. · 2 min
What to look for: Cheese melts into the sauce without clumping.
Serve hot
Serve the malloreddus hot in warm bowls with the remaining Pecorino Sardo scattered over the top. · 2 min
What to look for: Pasta is glossy, steamy, and lightly dusted with cheese.

Nutrition (per serving)

kcal	783
Protein	31 g
Carbohydrates	82 g
of which sugars	8 g
Fat	37 g
of which saturated	13 g
Fibre	5 g
Sodium	1306 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Warm gently with a splash of water, stirring until hot throughout and the sauce loosens.