Typical Malloreddus recipe from Campidano

Ingredients for 4 people:

• 400 g. of Sardinian malloreddus
• 250 g. of fresh sausage
• 400 g. of fresh tomato sauce or peeled tomatoes
• half onion
• a clove of garlic
• extra virgin olive oil
• Red wine
• salt
• pepper
• parmesan or pecorino

Preparation:

The malloreddus alla campidanese recipe calls for the use of Sardinian gnocchetti, typical of traditional Sardinian cuisine, seasoned with a tomato-based sauce, sausage and pecorino cheese. It is a dish with an intense and genuine flavour, perfect for lovers of rustic and traditional cuisine.

The preparation of the sauce for pasta with sausage and tomato requires few ingredients but great attention in cooking, to guarantee a sauce with an intense flavor and an inviting aroma. Start with the fresh sausage, which you will have to chop up after removing the external casing. In this way, you will obtain a soft and homogeneous dough which will be intensely flavored during cooking.

In a pan, pour a drizzle of extra virgin olive oil and add the chopped sausage. Fry over medium heat for a few minutes, until the meat has taken on a nice golden colour. Then add the chopped onion and continue to cook for a few minutes, stirring frequently to prevent it from burning.

When the onion has softened and browned, add the minced garlic and continue cooking for another two minutes, stirring constantly to prevent the garlic from burning and becoming bitter. At this point, pour in a little red wine, which will give the sauce an intense and enveloping flavour, and let it evaporate for a few minutes.

Then add the diced tomatoes, salt and a sprinkle of freshly ground black pepper. Mix all the ingredients well and lower the heat, leaving it to simmer for about 20 minutes. During this time, the sauce will thicken and acquire flavour, guaranteeing a pasta with a strong and enveloping flavour.

In the meantime, cook the pasta in plenty of salted water, following the instructions on the package to ensure it is cooked al dente. Drain the pasta and add it directly to the pan with the sauce. Mix well, so as to distribute the sauce evenly over the pasta, and serve hot.

For those who want it, grate a little Parmesan or pecorino over the hot pasta.

I recommend accompanying these typical Campidano Malloreddus with a precious wine with a strong taste such as a good Cannonau from Sardinia or a Carignano from Sulcis which, with their rich hints of Mediterranean scrub and myrtle, will make the most of this dish.

Enjoy your meal!