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Malloreddus alla Campidanese Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 486 kcal
Course:
Main Course
Cuisine:
Italian
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.
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Nutrition Information
Serving
100g
Calories
486kcal
(24%)
Carbohydrates
16g
(5%)
Protein
22g
(44%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.2g
Cholesterol
80mg
(27%)
Sodium
815mg
(34%)
Potassium
825mg
(24%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
829IU
(17%)
Vitamin C
16mg
(18%)
Calcium
306mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 486
% Daily Value*
| Serving | 100g | |
| Calories | 486kcal | 24% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 815mg | 34% |
| Potassium | 825mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 306mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.