Malloreddus alla Campidanese
Malloreddus alla Campidanese is a classic Sardinian dish featuring tiny, ridged gnocchi-like pasta coated in a savory sausage and tomato sauce. With a hint of spice, fresh basil, and grated Pecorino cheese, this hearty meal brings authentic Italian flavors to your table.
Ingredients
- 300 g Malloreddus Sardinian gnocchi
- 200 g Italian sausage casings removed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 400 g canned crushed tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Pecorino cheese for serving
Instructions
- Cook the Pasta: Bring salted water to a boil in a large pot. Add the Malloreddus and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and cook for an additional minute.
- Brown the Sausage: Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
- Combine with Tomatoes: Pour in the crushed tomatoes, seasoning with salt and pepper. Let the sauce simmer for about 15 minutes, allowing the flavors to meld together.
- Mix Pasta and Sauce: Add the cooked Malloreddus to the skillet, tossing to coat the pasta in the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve: Plate the Malloreddus alla Campidanese and garnish with fresh basil and grated Pecorino cheese. Enjoy with a glass of your favorite drink!
Notes
Feel free to adjust the spice level by adding red pepper flakes to the sauce for extra heat. For a richer sauce, you can substitute the crushed tomatoes with passata or San Marzano tomatoes.