Malloreddus alla Campidanese
Sausage, tomatoes and pecorino
As we promised in a previous post (see post), today we are here with a classic of the culinary tradition of Sardinia, the “Malloreddus alla Campidanese”, or sardinian gnocchi with a tomatoes sauce with sausage, and if you want another idea for your lunch, put on the table a plate of pecorino cheese and pane carasau (or even “guttiau“, that is pane carasau seasoned with oil and salt and golden in the oven) and … Sardinia is served!
Malloreddus are the most classic Sardinian pasta, made with a simple flour from durum wheat semolina and water. Since ancient times were made by hand working the dough with your fingers and then smashing it against the end of a straw basket to give it the characteristics streaks. Today are mainly mechanically made and are known by the name of “Gnocchetti Sardi”.
Ingredients for 4:
- 320 grams of malloreddus
- 350 grams of tomato pulp
- 4 tablespoons extra virgin olive oil
- 1/2 onion (in some recipes you can find garlic instead of onion)
- 150 grams of fresh sausage
- 2 basil leaves
- 2 bay leaves
- 1 sachet of saffron
- 80 grams of grated pecorino cheese
- salt and pepper
Chop the onion and sauté in a pan with oil; add the sausage, cutted into small pieces and let it brown. When it is golden, add the tomato pulp with a little water, salt and pepper. Cook for 10 minutes and then add the saffron, bay leaf and basil. Meanwhile, cook the malloreddus, drain retaining a bit of their cooking water. Add the sauce, and in case of need a tablespoon of water that you have kept aside; add the cheese and serve.
Pair malloreddus with a bottle of red wine, we suggest in addition to the classic Cannonau, a bottle of Cagnulari or Carignano, which are good with a dish so tasty. If you are undecided about which wine to choose, we recommend you read our post on the Sardinian wines that have received awards (see post).
wine,white wine,olive oil,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus
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