Malloreddus alla Campidanese (Sardinian Pasta with Sausage)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 -6 servings
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Calories
955 kcal
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Course
Main Course
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Cuisine
Italian
Malloreddus alla Campidanese (Sardinian Pasta with Sausage)
Description
This recipe for Malloreddus alla Campidanese centers on malloreddus pasta coated in a slow-simmered sauce made from ground Italian pork sausage sautéed with onion and bay leaf, enhanced by crushed tomato sauce and fresh basil. Saffron can be included to introduce subtle floral notes. The pasta is cooked al dente and mixed into the sauce so each piece absorbs the flavors. Pecorino Sardo or Parmigiano cheese is added for a salty, tangy finish.
The dish offers a comforting combination of tender pasta with a meaty, tomato-based sauce that is both flavorful and well-integrated. It represents a traditional Sardinian approach with regional ingredients like pecorino and fennel-spiced sausage. Serving the dish hot allows the cheese to meld with the sauce for a cohesive texture.
This dish works well as a main course for lunch or dinner, pairing easily with a simple salad or crusty bread to complement the rich sauce.
Ingredients
- 400 grams malloreddus pasta or gnocchetti sardi
- 1 pound Italian sausage ground pork sausage meat ideally with fennel seeds, fresh
- 2 tablespoons extra virgin olive oil
- ½ yellow onion diced
- 1 bay leaf
- 1 pound-can crushed tomato sauce high quality; or puree
- 5 basil torn by hand, fresh leaves
- 1 pinch saffron optional, ground
- 1 cup Pecorino Sardo cheese for serving, freshly grated; or parmigiano cheese
- kosher salt for pasta water
Instructions
- If using saffron- Add the saffron to a small bowl with 1 tablespoon of water. Let sit until ready to use.
- In a large saucepan or sauté pan, on medium heat, add onion, and cook in olive oil for 1-2 minutes until translucent, then add the sausage meat and bay leaf. Cook for 10 minutes breaking up the sausage and letting it brown, stirring frequently.
- Add the tomato puree and saffron (if using) to the sausage sauce. Reduce heat to medium-low and let simmer for about 20-25 minutes, stirring occasionally. In the last 5 minutes of cooking, add the fresh basil and stir to combine.
- In a large pot of boiling salted water, cook the malloreddus until al dente according to package instructions. Once cooked, drain the malloreddus, put them in the pan with the sauce, and mix until combined.
- Add grated pecorino romano cheese to the pasta and stir until it is well incorporated. Serve hot. Add additional grated cheese if desired. Buon appetito!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 955 kcal
% Daily Value*
| Calories | 955kcal | 48% |
| Carbohydrates | 84g | 28% |
| Protein | 39g | 78% |
| Fat | 51g | 78% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 112mg | 37% |
| Sodium | 1673mg | 70% |
| Potassium | 890mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 328mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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