A great classic of Sardinian cuisine, where the flavors of tradition meet the velvety texture of Mutti Passata Tomato Purée.
4 people
1
Combine the flour, salt and water and knead by hand for about 5 minutes, until the dough is smooth and even. Shape it into a ball, cover and leave to rest for at least 20 minutes.
2
Meanwhile, finely chop the onion. Remove the casing from the sausage and break the meat into small pieces.
3
Heat a generous drizzle of olive oil in a pan and sauté the onion until golden. Add the sausage and brown well. Pour in the Mutti Passata, season with salt and add the saffron. Stir and simmer gently for about 20 minutes.
4
Divide the dough into thin ropes and cut them into small pieces. Press each piece, cut-side down, onto a traditional ridged pasta board and gently roll it to create the characteristic shape of malloreddus.
5
Cook the malloreddus in a large pot of salted boiling water. Once they rise to the surface, cook for about 1 more minute.
6
Drain the malloreddus and add them directly to the sauce, tossing well to coat. Finish with a generous grating of Sardinian pecorino and a fresh basil leaf before serving.
Malloreddus alla Campidanese are one of the most iconic dishes of Sardinian cuisine, particularly from Campidano, the area from which they take their name. They have been prepared in Sardinian homes for generations, especially on Sundays and festive occasions, when cooking becomes a moment to share.
They are made from a simple dough of semolina flour and water, shaped by hand, one small piece at a time, into their distinctive ridged form. Traditionally, each malloreddu is rolled over a small wooden tool with a simple, precise movement that creates the characteristic grooves, perfect for capturing the sauce and holding onto all its flavor.
It is a skill passed down through generations, learned by watching and practicing alongside those who have mastered it before. The dough is pressed, rolled across the wood and shaped with a confident movement. Each malloreddu is slightly different from the next, and it is precisely this uniqueness that reflects their handmade character. Making them from scratch takes a little time, but it is also a way to rediscover a ritual deeply rooted in Sardinia’s culinary culture.
Malloreddus are served with a rich, enveloping sauce made with Mutti Passata, pork sausage and saffron. Just a few carefully selected ingredients come together to create the unmistakable flavor of this traditional recipe.
The sausage is browned until it releases all its savory flavor, before being combined with Mutti Passata, which brings the ingredients together and gives the sauce its velvety texture and rich tomato flavor. Saffron completes the recipe with its delicate fragrance and distinctive aromatic note, deeply connected to Sardinia’s culinary heritage.
Once tossed with the sauce, the characteristic grooves of the malloreddus capture the condiment, bringing all the flavors of the recipe together in every bite. The result is a rich and authentic pasta dish that celebrates a cuisine shaped by time-honored gestures, simple ingredients and flavors that continue to tell the story of Sardinia.
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