Malloreddus alla Campidanese (Sardinian Sausage Ragu)

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Malloreddus alla Campidanese is a classic Sardinian dish featuring tender gnocchetti pasta tossed in a savory sausage ragù. It’s a comforting, flavor-packed meal that’s surprisingly easy to make at home.

I have a cousin living in Sicily who is originally from Sardinia, and over the years, I’ve become increasingly curious about Sardinian traditions—especially their cuisine. One dish that really grabbed my attention is Malloreddus alla Campidanese, a rustic, comforting, and flavorful Sardinian classic.  It has since become one of our favorite Italian comfort foods. John and I love it so much that we rarely have leftovers—no matter how much I make!

This traditional dish, from the province of Medio Campidano, is a staple in Sardinian homes. It is often served at holidays or family gatherings. Although every family has its own take on it, one thing stays the same: short, ridged pasta nuggets called malloreddus are always served in a thick pork ragù. The sauce is made with small chunks of pork, fennel, and a touch of saffron. Then it’s finished with a generous sprinkle of grated Sardinian pecorino.  It is delicious!

I’ve made a few substitutions to keep the dish close to the Sardinian classic, using ingredients that are easy to find in local markets.  My version of Malloreddus alla Campidanese is made with homemade gnocchetti Sardi, but I use Italian pork sausage in place of the pork and fennel, and Pecorino Romano in place of the Pecorino Sardo.  

If you’re wondering how Pecorino Romano compares to Pecorino Sardo, here’s a quick look at what makes each cheese unique.

Pecorino Romano vs. Pecorino Sardo

Both are sheep’s milk cheeses, but they differ in flavor and texture. Pecorino Romano is the most common—aged 8 to 12 months, it’s hard, sharp, and salty. It is commonly used in dishes like Italian Pasta e Broccoli or Bucatini alla Carbonara. Pecorino Sardo, made from the milk of local Sardinian sheep, is milder, softer, and less salty due to its shorter aging time (40 days to 6 months).

While Pecorino Sardo is the traditional choice, Pecorino Romano is a great substitute that still delivers a bold, salty flavor, perfectly complementing the rich sausage ragù.

For more details on Pecorino varieties, this article from Pasta Evangelists is a great resource.  

Malloreddus alla Campidanese Ingredients and Substitutions

Malloreddus Pasta (Gnocchetti Sardi): Malloreddus is a small, gnocchi-shaped pasta made from semolina flour and rolled on a gnocchi board or the tines of a fork to create ridges. The original recipe calls for this handmade pasta, but if you don’t want to make it, you can use any short, hearty pasta shape.  Cavattapi or shells would be good options.  

Italian Sausage: Sweet Italian sausage is made from pork and contains fennel seeds. It’s the perfect ingredient for imparting the meaty, savory flavors of the ground pork and fennel seeds to the ragu.  

Saffron Threads: In Sardinia, it is common to use saffron powder in the rich tomato sauce, but I have not been able to find it in my grocery store.  A good alternative is to crush the saffron threads between your fingers to break them apart.  

Step-By-Step Instructions

Follow my gnocchetti sardi pasta recipe.

Soak the crushed saffron threads in 1 tbsp of hot water and set them aside while you prepare the ragu.  

 

Make-Ahead Recommendations

You can make the gnocchetti up to 2 days ahead. Lay them out on a floured cookie sheet, cover them tightly with plastic wrap, and store them in a cool, dry place. The sausage ragu can also be made several days in advance and stored in an airtight container in the refrigerator.

To store homemade pasta longer, freeze it. Lay it on a cookie sheet dusted with semolina, freeze until solid, then transfer to a freezer bag. This prevents the gnocchetti from sticking together.

Serving Suggestions

This classic Sardinian dish is both wonderfully rich and hearty!  In Sardinia, it is typically served as a first course during special occasions.  

Some delicious menu suggestions would be to follow the Malloreddus all Campidanese with a main course of Garlic and Herb Roast Chicken or Chicken Sorrentino.  It would also make an excellent starter for a Sunday dinner featuring a Top Round Roast or Grilled Lollipop Lamb Chops.

Storing Leftovers

If by chance you have leftovers, they can be stored in the refrigerator for 3-4 days and easily reheated in the microwave or on the stovetop. Be sure to place your leftovers in an airtight container to maximize freshness.

​Malloreddus alla Campidanese FAQ’s