Malloreddus alla Campidanese

This is a truly traditional Sardinian dish, you’ll find it on all good restaurant menus on the island. I remember eating this dish on lots of occassions with friends in Pula, and not least with my neighbour Angioletta and her husband. They used to invite me for lunch before the whole town took a siesta. However, if you can’t find a local to make you this classic dish and you’re staying in the south then you have to take a trip to Bacchixedu, it’s one of the best local eateries serving Sardinian specialities in a gorgeous courtyard setting.

Failing that, if you’re not heading to Sardinia any time soon then you can make your own!

  • 1 onion, finely chopped
  • 1 stick of celery, finely chopped
  • 1 carrot, finely sliced and diced
  • 250g of pork sausages (or Sicilian sausages ironically!), skins removed
  • 1 tbsp tomato puree
  • 1/2 tsp of crushed fennel seeds
  • 1 tbsp of freshly chopped rosemary
  • 400g chopped tinned tomatoes
  • 250g malloreddus pasta
  • Pecorino

1. Heat the oil in a large frying pan and then add the celery, carrot and onion all finely sliced along with the fennel and rosemary. Cook on a low heat until soft.

2. Meanwhile skin the sausages so you only have the meat, then add this to the pan. Mix with a wooden spoon to break down the meat and brown.

3. Add the tomato puree and 250ml of water, along with the 400g of chopped tomoatoes. Allow the sauce to simmer gently for about 25 minutes. Season with salt and pepper and you can also add other herbs for example basil or bay leaves.

4. Boil the water, add a pinch of salt and cook the pasta – you can make this fresh (although I haven’t tried…yet!) or I bought some from my local italian deli, Giambrones.

malloreddus pasta shells

Malloreddus pasta originates from Sardinia, it has a rough outer surface and smooth inside, making it great to hold the campidanese sauce.

Once you’re happy with your sauce, it should have thickened but remain silky. Add the pasta to the sauce and stir it in, along with some Pecorino stirred through.

Malloreddue alla campidanese

Now it’s time to serve, with an extra topping of Pecorino cheese, this dish would also go beautifully with a  bottle of Cannonau if you can get your hands on this Sardinian wine that matches perfectly with the deep flavours of the sauce and the sausage.

Malloreddus alla campidanese e pecorino

2 Comments Add yours

Leave a Reply