📝 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 gnocchetti,' are small ridged pasta shells infused with a hint of saffron, served in a rich, slow-cooked ragù of fennel-scented sausage and sweet tomatoes. Topped with a generous dusting of sharp Pecorino Sardo, it is a masterpiece of rustic elegance and deep, savory satisfaction.
🥗 Ingredients
The Pasta
- 500 grams Dried Malloreddus (Sardinian Gnocchetti) (look for brands with saffron if possible)
- 2 tablespoons Kosher Salt (for the pasta water)
The Sausage Ragù
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 400 grams Sardinian or Italian Pork Sausage (casings removed, crumbled; look for fennel-heavy seasoning)
- 1 medium Yellow Onion (very finely minced)
- 2 pieces Garlic Cloves (minced)
- 700 ml Tomato Purée (Passata) (smooth and high quality)
- 1 tablespoon Tomato Paste (double concentrated)
- 1/2 cup Dry White Wine (Vermentino di Sardegna is ideal)
- 1 pinch Saffron Threads (bloomed in 2 tablespoons of warm water)
- 5-6 pieces Fresh Basil Leaves (torn by hand)
- 1/2 teaspoon Dried Fennel Seeds (crushed, if sausage isn't already fennel-heavy)
To Finish
- 100 grams Pecorino Sardo (Stagionato) (freshly grated; sub Pecorino Romano if unavailable)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by blooming the saffron: place the saffron threads in a small bowl with 2 tablespoons of warm water and set aside to infuse for at least 15 minutes.
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2
Heat the olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium heat.
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3
Add the crumbled sausage meat. Cook, breaking it apart with a wooden spoon, until browned and slightly crispy, about 8-10 minutes.
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4
Stir in the finely minced onion and crushed fennel seeds. Sauté for 5-6 minutes until the onion is translucent and soft, but not browned.
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5
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Deglaze the pan with the white wine, scraping up all the golden bits (fond) from the bottom. Let the wine reduce by half.
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7
Pour in the tomato passata and the saffron-infused water. Stir well to combine.
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8
Reduce the heat to low, cover partially, and let the ragù simmer gently for 45-60 minutes. The sauce should become thick, rich, and glossy.
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9
About 15 minutes before the sauce is done, bring a large pot of water to a rolling boil and add the kosher salt.
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10
Cook the malloreddus in the boiling water. These take longer than standard pasta; check for 'al dente' texture around the 12-14 minute mark.
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11
While the pasta cooks, stir the torn basil leaves into the sauce and season with black pepper. Taste for salt, but remember the Pecorino topping is quite salty.
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12
Reserve 1 cup of the starchy pasta cooking water, then drain the malloreddus.
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13
Toss the pasta directly into the sauce. Increase heat to medium-high and stir vigorously for 1-2 minutes, adding a splash of pasta water if needed to emulsify the sauce so it clings to every ridge.
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14
Remove from heat and stir in half of the grated Pecorino Sardo, allowing it to melt into the ragù.
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15
Divide into warmed bowls and garnish with the remaining Pecorino and an extra drizzle of olive oil.
💡 Chef's Tips
Use Pecorino Sardo if you can find it; it is milder and sweeter than the more common Pecorino Romano. Do not rush the sauce; the long simmer is essential for the sausage fat to emulsify with the tomatoes. If your sausage doesn't have a strong fennel flavor, toast extra fennel seeds in the oil first to build that authentic Sardinian profile. Always reserve pasta water; malloreddus have deep ridges that love to soak up liquid, and the starchy water ensures a silky finish. If you cannot find malloreddus, Cavatelli is the best substitute due to its similar shape and texture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino di Sardegna to cut through the richness of the pork. A simple side of bitter greens, like arugula or sautéed rabe, balances the sweetness of the tomato ragù. Serve with thick slices of crusty Pane Carasau or a rustic sourdough to mop up the remaining sauce. Finish the meal with a small glass of chilled Mirto, the traditional Sardinian myrtle liqueur.