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malloreddus alla campidanese — small ridged Sardinian gnocchi coated in glossy sausage and tomato ragù, topped with grated pecorino cheese and cracked black pepper.

Malloreddus with Sausage Sauce (Malloreddus alla Campidanese)

This Sardinian gnocchi recipe brings handmade semolina pasta together with a slow-simmered sausage ragù, saffron, and pecorino. Each ridged piece holds the rich sauce, creating a rustic, hearty dish straight from Campidano tradition.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course (Dinner / Lunch)
Cuisine: Italian, Sardinian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Pasta (Malloreddus Dough)
  • 2 cups fine semolina flour rimacinata
  • 1 cup warm water
  • Pinch of salt
  • Pinch of saffron threads bloomed in warm water
For the Sausage Ragù
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • ¼ tsp crushed red chile optional
  • ½ tsp fennel seeds lightly crushed (optional if sausage has fennel)
  • ¾ lb 350 g Italian pork sausage (sweet or mild, casings removed)
  • ½ cup dry white wine Vernaccia or similar
  • 1 ½ cups tomato passata or crushed tomatoes
  • Salt and black pepper to taste
  • ½ cup grated Pecorino Sardo or Pecorino Romano plus more for serving

Method
 

Make the Dough
  1. In a bowl, mix semolina, salt, and saffron water.
  2. Add remaining warm water a little at a time until a firm, smooth dough forms.
  3. Knead for 8–10 minutes until elastic.
  4. Cover and rest for 30 minutes at room temperature.
Shape the Malloreddus
  1. Cut the dough into small ropes (about ½ inch thick).
  2. Slice into 1 cm nuggets.
  3. Roll each piece on a gnocchi board or fork to form ridges.
  4. Dust lightly with semolina and set aside on a tray.
Build the Sausage Ragù
  1. Heat olive oil in a large pan over medium heat.
  2. Add onion and cook gently for 8–10 minutes until soft and golden.
  3. Stir in garlic, bay leaf, chile, and fennel seeds (if using).
  4. Crumble in sausage meat and brown well, breaking it up with a spoon.
  5. Deglaze with white wine, let it reduce slightly.
  6. Add tomato passata and a pinch of salt.
  7. Simmer uncovered for at least 40 minutes, stirring occasionally until thick and rich.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Drop in the malloreddus and cook:
  3. Fresh: 1–3 minutes
  4. Dried: per package directions
  5. Reserve 1 cup of pasta water before draining.
Combine and Finish
  1. Transfer cooked pasta to the pan with the ragù.
  2. Toss gently over low heat, adding splashes of pasta water until the sauce turns glossy.
  3. Remove from heat, sprinkle with grated Pecorino, and toss again until creamy.
  4. Serve immediately with extra cheese and black pepper on top.

Notes

  • If your sausage isn’t fennel-flavored, add crushed fennel seeds for the authentic Campidanese aroma.
  • Don’t rush the ragù — that 40-minute simmer deepens flavor and melts fat for a silky finish.
  • Always save pasta water — it’s key to emulsifying the sauce.
  • You can freeze shaped malloreddus for up to one month.