Total Time: 1 hour 30minutes (with malloreddus done)

Malloreddus del Campidano are similar to cavatelli in shape with ridges obtained by pressing dough against a special tool, a small board with grooves or even against a basket. They resemble small shell.

They are made from durum wheat, the simple mix of semolina and water. Except for shapes the process of making the pasta is all the same.

The  recipe is called malloreddus del Campidano from the location of origin. Campidano is the fertile plain that stretches 65 miles south of the island.

 

Ingredients for 4 people:

  • 1 pound malloreddus
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 6 ounces fresh sausage
  • 4 ounces white wine
  • 1 pound tomatoes reduced to purée‎
  • 1 teaspoon saffron
  • 10 leaves of basil shredded
  • 1/2 cup pecorino
  • salt

 

Directions:

Use a large pan where you’ll finish malloreddus. Warm up oil and cook onion until soft, about 5 minutes. Ad sausage and crumble it using a wooden spoon. Cook at moderate heat for about 10 ninutes.

Add wine and let evaporate, about 3 minutes, then add tomato purée, saffron, salt.  Add some water if tomato puree too thick. Cover pan letting a small gap and cook for about 1 hour at low heat.

When malloreddus ready, mix with sauce adding shredded basil and pecorino.

Note: you may find malloreddus in supermarkets under the name “gnocchetti sardi”. Use san marzano or other rather sweet tomatoes with skin and seeds removed.

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