Sardinian Malloreddus with Sausage and Pecorino Cream

Malloreddus alla Campidanese: A Traditional Sardinian Pasta Dish

Malloreddus alla Campidanese is a delicious and hearty Sardinian pasta dish known for its rich flavors and satisfying combination of ingredients. This recipe combines gnocchetti sardi, a traditional Sardinian pasta, with savory sausage, a creamy pecorino sauce, and a tangy tomato base. Whether you’re preparing a meal for a family dinner or for a special occasion, this dish is sure to impress with its authentic Italian taste and comforting texture.

Ingredients

Nutritional Information (Per Serving)

Instructions

Step 1: Prepare the Sofritto (Base)
Begin by preparing the sofritto, which will form the flavorful base for the dish. Peel and finely chop the onion. In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté slowly, allowing it to soften and become translucent. Stir occasionally to avoid burning.

Step 2: Cook the Sausage
While the onion is softening, remove the casing from the sausage and crumble it into pieces with your hands. Once the onion has softened, add the crumbled sausage to the pan with the onions. Increase the heat to medium-high and cook the sausage for about 15 minutes, stirring frequently. The sausage should brown and release its savory juices.

Step 3: Add Tomato Sauce
Once the sausage is well-cooked, pour in the tomato passata (tomato sauce) and stir to combine with the sausage and onions. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Taste and add a pinch of salt to season.

Step 4: Prepare the Pecorino Cream
While the sauce is simmering, grate the pecorino sardo into a bowl. Take a ladle of pasta water from the pot where you’re cooking the gnocchetti sardi and add it to the grated cheese. Use a hand blender (minipimer) to blend the mixture until it forms a smooth and creamy texture. If necessary, add more pasta water slowly to achieve the right consistency. The cream should be smooth and not too thick.

Step 5: Cook the Gnocchetti Sardi
Bring a large pot of salted water to a boil. Add the gnocchetti sardi and cook according to the package instructions, usually around 8-10 minutes, until al dente. Once cooked, reserve some of the pasta water and drain the pasta.

Step 6: Combine and Serve
Add the drained gnocchetti sardi to the pan with the sausage and tomato sauce. Toss the pasta in the sauce to ensure it’s well-coated. Slowly stir in the creamy pecorino mixture, allowing it to combine with the sauce and create a velvety coating on the pasta. Continue stirring and cook for an additional 1-2 minutes to ensure everything is well-mixed and heated through.

Step 7: Final Touches
Once everything is nicely combined and heated, serve the Malloreddus alla Campidanese immediately. Garnish with extra grated pecorino, if desired, and enjoy this traditional Sardinian dish while it’s still hot.

Tips for Success

• Sausage: Use a good quality Italian sausage, preferably with a bit of spice, to add depth of flavor to the dish. If you prefer a milder version, opt for a sweet sausage.
• Pecorino: Freshly grated pecorino is ideal for creating a smooth cream, as pre-grated versions may not blend as well.
• Pasta Water: Always reserve some pasta water before draining the gnocchetti. This starchy water helps to thicken the sauce and create a more cohesive dish.
• Serving Suggestions: Malloreddus alla Campidanese pairs wonderfully with a simple green salad dressed in olive oil and vinegar, as well as a glass of crisp white wine.

This dish is a perfect representation of Sardinian home cooking and provides a comforting meal with the right balance of savory, creamy, and slightly tangy flavors. Whether you’re familiar with Sardinian cuisine or new to it, Malloreddus alla Campidanese is a delightful recipe that showcases the best of Italian flavors.