Get ready to take your taste buds on a journey to Sardinia with this classic recipe for Malloreddus alla Campidanese! This hearty and meaty pasta dish is the perfect comfort food, and it’s surprisingly easy to make.
Servings
4
Ready In:
80 min
Calories:
930
Good For:
Sunday Lunch
About this Recipe
By: Silvana Lanzetta
Malloreddus alla Campidanese is one of the most delicious dishes of Sardinian cuisine! We absolutely love this ragu! This traditional recipe comes from the Campidano and Lugodoro areas and it’s a real treat for your taste buds. You should know that there are many variations of this recipe, depending on local traditions (one version wants clams instead of the sausages), but I think the original recipe is the best.
Ingredients
- 400 gr Malloreddus pasta (conchiglie or rigatoni are good substitutes)
- 400 gr high-quality chipolata sausages
- 300 gr Sardinian pecorino cheese (alternatively, mix manchego and pecorino romano in equal parts)
- 1 can of chopped tomatoes
- 1 finely chopped onion
- 300 ml water
- 2 tablespoons of extra-virgin olive oil
- Salt, to taste
- Grated Pecorino, to serve
The right pasta shape is essential
One of the most important factors that will make or break this recipe is the pasta. Traditionally, the recipe calls for freshly made malloreddus, which are small and round, resembling little calves (the Sardinian word malloru means bull). If you can’t find them, don’t worry! You can also use durum wheat pasta that holds cooking well and completes the dish perfectly, enriching it with flavor.
Always choose the best ingredients
Although the ingredients are simple, the recipe always calls for top-quality ingredients. And the secret to making a perfect sauce is: slow and prolonged cooking. As any Italian nonna would tell you, the key to a perfect sauce is taking your time. However, what really makes Malloreddus alla Campidanese exceptional is the use of fresh and high-quality ingredients.
There many variants, but the original is the best
Over time, many variants of this dish have become popular, some even incorporating saffron or seafood. But starting with the original recipe is always a good idea, so you can experience the true flavors of Sardinian cuisine. Picture it: meaty pasta, seasoned with a sausage ragout, and enriched with a creamy Sardinian pecorino cheese. Sounds delicious, right?
This simple yet rustic dish has a rich and decisive taste that I’m sure you’ll love. It’s a real cornerstone of Sardinian cuisine, representing all its splendor. So why not give it a try? I guarantee that Malloreddus alla Campidanese will quickly become your favorite dish!
Nutrition
Malloreddus alla Campidanese is this a delicious recipe, but it is also very high in calories, fat, and sodium, so it may not be suitable for individuals with certain dietary restrictions or health conditions. To be enjoyed as an occasional treat.
- Proteins 22%
- Carbs 27%
- Fats 51%
Malloreddus alla Campidanese
- Total Time: 80 minutes
- Yield: 4 portions 1x
Description
Sausage ragu, or ragu alla campidanese, is a delicious and easy recipe coming from beautiful Sardinia.
Ingredients
- 400 g Malloreddus pasta (conchiglie or rigatoni are good substitutes)
- 400 g high-quality chipolata sausages
- 300 g Sardinian pecorino cheese (alternatively, mix manchego and pecorino romano in equal parts)
- 1 can of chopped tomatoes
- 1 finely chopped onion
- 300 ml water
- 2 tablespoons of extra-virgin olive oil
- Salt, to taste
- Grated Pecorino, to serve
Instructions
Begin by finely chopping the onion and browning it over low heat with 2 tablespoons of extra-virgin olive oil for approximately 5 minutes, or until it becomes translucent.
In the meantime, remove the skin from the sausages and roughly chop them to make the cooking process easier. Add them to the pan and let them cook for 10 minutes, using a fork to crush them as they brown.
Next, add the chopped tomatoes, about 300 ml of water to the pan, and season to taste. Bring the mixture to a boil before reducing the heat to a simmer. Allow the ingredients to cook together for roughly 60 minutes, stirring occasionally.
While the ragu simmers, cook the Malloreddus pasta according to the package instructions until it is al dente.
Grate the pecorino cheese and mix two tablespoons of the pasta’s cooking water into the cheese with a whisk to create a creamy sauce. If the cheese doesn’t melt properly, use a hand blender to create a smoother consistency.
Once the pasta is ready, drain it and add it to the saucepan with the ragu. Pour the pecorino cheese sauce over the pasta and ragu, stirring everything together over medium heat. Allow the dish to cook for an additional two minutes.
Finally, serve your Malloreddus alla Campidanese hot and sprinkle with grated pecorino cheese as desired.
Notes
If you’re looking for a way to take your Malloreddus alla Campidanese recipe to the next level, I highly recommend adding a touch of saffron! This beloved Sardinian ingredient can be incorporated into the pasta dough for a subtle but distinct flavor, or added towards the end of cooking if you prefer a more pronounced taste.
As for sausages, my personal favorite for this recipe is chipolatas. While it’s tempting to experiment with different sausage varieties, I find that the simpler, the better. Avoid those with added herbs or other ingredients that might detract from the dish’s overall flavor. That being said, don’t skimp on quality! Using high-quality sausages is the key to achieving the most delicious version of this classic recipe.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Pasta
- Cuisine: Italian
Keywords: pasta, tomato sauce, sausages, italian food, Ragu, sardinia, traditional food, pecorino cheese, creamy
How to make Malloreddus alla Campidanese
Step by Step Instructions
Step 1
Start by finely chopping up that onion, then toss it into a pan with 2 tablespoons of extra virgin olive oil. Let it simmer on low heat for about 5 minutes, or until it becomes translucent.
Step 2
While your onion is cooking, get your sausages and remove the skin. Roughly chop them up and add them to the pan. Let everything cook together for about 10, using a fork to crush the sausage meat.
Step 3
Once everything is looking golden and fragrant, pour in the tomato sauce and around 300 ml of water. Bring it all to a boil, then reduce the heat and let it simmer for around 60 minutes, giving it a stir every now and then.
Step 4
When your ragù is ready, it’s time to cook up your Malloreddus (or your favorite pasta). Don’t forget to check out my tips for cooking the perfect pasta!
Step 5
While the pasta is cooking, grate the pecorino cheese and take 2 tablespoons of the cooking water from the pasta pot. Whisk the water into the cheese until it becomes a creamy sauce. If you’re having trouble getting it to melt, try using a hand blender to create a smoother texture.
Step 6
Once your pasta is cooked to perfection, drain it and add it to the saucepan with your delicious ragù. Pour in the pecorino cream and stir everything together over medium heat for another 2 minutes.
Voilà! Your Malloreddus alla Campidanese is now ready to be enjoyed. Trust me, this rich, hearty pasta dish is sure to become one of your all-time favorites!
Tips!
I absolutely love adding saffron to this recipe! As a tribute to Sardinian tradition, I like to mix it into the pasta dough, but you can also sprinkle a little bit towards the end of cooking if you prefer.
When it comes to sausages, my go-to choice is chipolatas. To really bring out the flavors of the dish, it’s best to avoid sausages with added herbs or other ingredients. Keep it simple! But remember, the key to success here is choosing high-quality sausages. Don’t skimp on the quality if you want to create the best version of this recipe.
