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Malloreddus alla Campidanese

Malloreddus alla Campidanese

  • Author: Silvana
  • Total Time: 80 minutes
  • Yield: 4 portions 1x


Sausage ragu, or ragu alla campidanese, is a delicious and easy recipe coming from beautiful Sardinia.


Units Scale
  • 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


  1. 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.

  2. 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.

  3. 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.

  4. While the ragu simmers, cook the Malloreddus pasta according to the package instructions until it is al dente.

  5. 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.

  6. 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.

  7. Finally, serve your Malloreddus alla Campidanese hot and sprinkle with grated pecorino cheese as desired.


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
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