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Italian

Malloreddus alla campidanese

Non-vegetarian

Small ridged Sardinian semolina shells in a tomato and fresh sausage sauce scented with saffron, finished with Pecorino Sardo.

Malloreddus alla campidanese is an Italian pasta dish from Italy, ready in about 50 minutes and made with dried pasta, pork sausage and tomato passata. It serves 4 and is rated easy to cook.

Start cooking
Plate of malloreddus pasta in tomato and sausage sauce
Photo: Ewan Munro from London, UK / Wikimedia Commons · CC-BY-SA-2.0
Prep
10 min
Cook
40 min
Total
50 min
Serves
4
Level
Easy
Calories
796

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Soften the onion (opens in a new tab) in the oil over medium-low heat for 6–8 minutes. Add the garlic (opens in a new tab) and crumbled sausage (opens in a new tab) and cook, breaking it up, until browned, about 6 minutes.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the passata, saffron (opens in a new tab) with its water, basil (opens in a new tab) and a little salt. Simmer gently for 25 minutes until thick.

    • 25 min
    • low heat

  3. Step 3

    Cook the malloreddus in salted boiling water until al dente (usually 12–15 minutes for dried). Drain, toss with the sauce and half the pecorino (opens in a new tab), and serve with the rest.

    Salt the pasta water at about 10 g per litre — it should taste pleasantly seasoned, not like the sea.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Sardinia (Campidano plain), Italy · Well documentedMore food from Italy
Dish
Lunch · Dinner · Pasta · Main courses
Cooking method
Simmered, Boiled
Taste
savoury, aromatic / warmly spiced, tangy
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Dried pasta · Pork sausage · Tomato passata · Saffron · Onion · Garlic
Techniques
Boiling · Simmering

Allergens

  • Contains: Milkfrom pecorino romano
  • May contain: Eggsfrom dried pasta
  • Contains: Wheatfrom dried pasta, pork sausage
  • Contains: Glutenfrom dried pasta, pork sausage
  • May contain: Sulphitesfrom pork sausage

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

796 kcal per serving

Estimated

1 serving ≈ 354 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 46%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy796 kcal225 kcal
Protein30.7 g8.7 g
Carbohydrate91.6 g25.8 g
Net carbohydrate85.5 g24.1 g
Sugars10.9 g3.1 g
Added sugars0 g0 g
Fibre6.1 g1.7 g
Fat34.1 g9.6 g
Saturated fat10.7 g3 g
Trans fat——
Cholesterol67 mg19 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
990 mg
Calcium
222 mg
Iron
7.1 mg
Magnesium
103 mg
Vitamin A (RAE)
49 µg
Vitamin C
16 mg
Vitamin D
—
Vitamin B12
0.9 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Not counted (tiny amounts or “to taste”): salt — so sodium is shown as unknown.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Common mistakes

  • Undercooking the sausage: it should be browned and cooked through before the tomato goes in.

Food safety

  • Cook sausage meat until no pink remains (71 °C / 160 °F).

Storage

  • Sauce keeps 3 days in the fridge or 3 months frozen.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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