📝 About This Recipe
Transport your senses to the rugged landscapes of Sardinia with this iconic pasta dish from the Campidano plain. Malloreddus, often called Sardinian gnocchi, are distinct ridge-shaped semolina pasta shells designed to cradle a rich, slow-cooked ragu of fennel-scented sausage and aromatic saffron. Finished with a generous dusting of sharp Pecorino Sardo, this dish offers a perfect balance of earthy, sweet, and salty flavors that define Mediterranean comfort.
🥗 Ingredients
The Pasta
- 500 grams Dried Malloreddus (Sardinian Gnocchetti) (Look for high-quality bronze-die extruded semolina pasta)
The Ragu base
- 400 grams Fresh Italian Pork Sausage (Preferably with fennel seeds; casings removed and crumbled)
- 3 tablespoons Extra Virgin Olive Oil (Use a robust, high-quality oil)
- 1 medium Yellow Onion (Very finely diced)
- 2 pieces Garlic Cloves (Minced)
Aromatics & Sauce
- 800 grams Canned San Marzano Tomatoes (Crushed by hand or pulsed in a blender)
- 1/2 teaspoon Saffron Threads (Steeped in 2 tablespoons of warm water)
- 1/2 cup Dry White Wine (Such as Vermentino di Sardegna)
- 6-8 pieces Fresh Basil Leaves (Torn by hand)
- Sea Salt and Black Pepper (To taste)
To Finish
- 100 grams Pecorino Sardo Cheese (Freshly grated; Pecorino Romano is a suitable substitute)
👨🍳 Instructions
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1
Begin by preparing the saffron infusion. Place the saffron threads in a small bowl with 2 tablespoons of warm water and let it sit for at least 15 minutes to release its vibrant color and aroma.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add the finely diced onion and sauté for 5-7 minutes until translucent and soft.
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3
Add the crumbled sausage to the pan. Use a wooden spoon to break the meat into small bite-sized pieces. Cook until the sausage is browned and the fat has rendered, about 8-10 minutes.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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5
Deglaze the pan with the white wine, scraping the bottom to release all the flavorful browned bits (fond). Let the wine simmer until it has reduced by half.
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6
Pour in the crushed San Marzano tomatoes. Stir well to combine with the meat and aromatics. Season with a pinch of salt and pepper, but go light on the salt as the cheese and sausage are already salty.
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7
Reduce the heat to low, cover partially, and let the ragu simmer gently for 40-45 minutes. The sauce should become thick, rich, and deeply flavored.
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8
About 10 minutes before the sauce is finished, stir in the saffron-infused water and the torn basil leaves. This preserves the delicate floral notes of the saffron.
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9
Bring a large pot of salted water to a rolling boil. Add the malloreddus and cook according to package instructions (usually 12-14 minutes) until 'al dente'.
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10
Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water.
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11
Drain the malloreddus and add them directly into the skillet with the ragu. Toss vigorously over medium heat for 1-2 minutes, adding a splash of the reserved pasta water if needed to emulsify the sauce.
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12
Remove from heat. Stir in half of the grated Pecorino Sardo, allowing it to melt into the sauce and create a creamy glaze over the pasta.
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13
Serve immediately in warmed bowls, topping with the remaining Pecorino Sardo and an extra leaf of fresh basil for garnish.
💡 Chef's Tips
Always use Pecorino Sardo if you can find it; it is less salty and more herbaceous than the Romano variety. If your sausage doesn't contain fennel seeds, add 1/2 teaspoon of toasted fennel seeds to the oil when sautéing the onions. Don't rush the ragu; the slow simmer is essential for the pork fat to meld with the tomato acidity. Ensure the pasta is truly 'al dente' before mixing, as it will continue to cook slightly when tossed in the hot sauce. If the sauce looks too dry, use the starchy pasta water—it acts as a bridge between the pasta and the ragu.
🍽️ Serving Suggestions
Pair this hearty dish with a bold Sardinian red wine like Cannonau di Sardegna. Serve with a crisp side salad of bitter greens and shaved fennel to cut through the richness of the pork. A basket of warm, crusty Pane Carasau (Sardinian flatbread) is the perfect traditional accompaniment. Follow the meal with a small glass of chilled Mirto, a classic Sardinian myrtle liqueur, for an authentic experience.