Malloreddus Campinese, adapted from Inside the Rustic Kitchen
March 2, 2026
: 4 as a main meal or 6 as a side dish
: Easy
Ingredients
- 1 lb (450g) Malloreddus pasta (Gnocchetti Sardi)
- 1 white onion
- 11.5 oz (325g) Italian sausages with fennel (about 4 medium-sized sausages) (see notes)
- 1/4 cup (60ml) white wine
- 1 bay leaf
- 1 small pinch of saffron threads
- 1 lb (450g) tomato passata (tomato puree US)
- 1 small handful fresh basil (about 4-5 leaves)
- 1 cup (80g) Pecorino Romano, freshly grated
- Olive oil
- Salt
Directions
- Step 1 Add the saffron threads to a small ramekin with 1 tablespoon of hot water and leave to steep.
- Step 2 Finely chop the onion and sauté it for a few minutes in 1-2 tablespoons of olive oil until softened and translucent.
- Step 3 Remove the sausages from their skins and add them to the onion alongside the bay leaf. Brown the sausage whilst breaking the meat up with a wooden spoon.
- Step 4 Once browned, add the white wine and saffron and reduce for 1-2 minutes until you can no longer smell the alcohol.
- Step 5 Add the passata and a pinch of salt and pepper, stir to combine then cover and let it simmer on a medium-low heat for 20 minutes.
- Step 6 While the sauce is simmering, bring a large pot of water to a boil and salt it well.
- Step 7 After 20 minutes, remove the lid from the sauce, add the fresh basil and continue to simmer the sauce for another 5-7 minutes uncovered.
- Step 8 Add the pasta to the water and cook until al dente.
- Step 9 Once cooked, transfer the pasta to the sauce and stir until well coated. Add the grated Pecorino cheese and stir in until melted, serve.