Sardinian Recipe - Malloreddus alla Campidanese - Obìa Olive Oil

Sardinian Recipe - Malloreddus alla Campidanese

Ciao amici! Welcome to my kitchen in Medio Campidano, where the soul-soothing aromas of Sardinian cuisine fill the air. Today, I am thrilled to share with you the cherished sardinian recipe for Malloreddus alla Campidanese, known as Malloreddus a sa campidanesa in Sardinian, a dish deeply rooted in our island's culinary heritage.


As a proud Sardinian from Medio Campidano, I am honored to pass down this time-honored recipe that has been savored by generations. Malloreddus, the iconic saffron-infused pasta, reflects the golden fields of Sardinia, while the savory sausage and rich tomato sauce embody the essence of our land.


This recipe not only celebrates our gastronomic traditions but also resonates with the principles of the renowned Blue Zones, where longevity and well-being are nurtured through wholesome, locally sourced ingredients. The use of extra virgin olive oil, a cornerstone of the Mediterranean diet, further enriches this dish, offering a taste of our healthy and vibrant lifestyle.


Join me in preserving our culinary legacy and savoring the flavors of Sardinia, where every bite tells a story of our rich history, warm hospitality, and the timeless embrace of the Mediterranean sun.


Keywords: Sardinian recipe, Blue Zonesextra virgin olive oil.

Malloreddus alla Campidanese

Malloreddus alla Campidanese

Prep time

15 min

Cook time

1 hour


4 pers






  • 16 oz Malloreddus 
  • 16 fl oz Tomato Sauce
  • 0.5 lb Italian Sausage
  • 1 Small Yellow Onion
  • 1 Cup Broth (any kind)
  • 1 Garlic Clove
  • 3 Fresh Basil Leaves
  • 4 oz Pecorino Sardo
  • A pinch of Saffron
  • Extra Virgin Olive Oil
  • Handful coarse salt


Step 1

Finely dice onion. In a deep frying  pan, heat extra virgin olive oil over medium-heat. Add onions and sauté until translucent.

Step 2

Cut a slit into the sausage casing and remove it so you can put the sausage filling into the pan. Add all the sausage filling and sauté until browned.

Step 3

Add the tomato sauce and broth and let simmer partially covered for 20 minutes.

Step 4

After 20 minutes, add the basil, saffron, garlic, and more water if needed. Let simmer for another 10 minutes.

Step 5

In the meantime, bring large pot of water to a boil for the pasta. Once the water is boiling add the salt and then the pasta. Cook until the malloreddus float to the top and then drain and set aside.

Step 6

Once both the pasta and the ragù are ready, in a large bowl add the pasta and then add the sauce one ladle at a time while gently mixing. The amount of sauce is up to your preference (you may have leftover sauce). Once you have the amount of sauce desired, add the pecorino and stir.

Step 7

Serve immediately and top with more fresh pecorino as desired.

Malloreddus are traditionally served with Sardinian Ragù, but you can also use your favorite pasta sauce!

The Blue Zone Connection

Malloreddus, a Sardinian recipe is staple of the Sardinian diet, shares a profound connection with the Blue Zone, where communities thrive with exceptional longevity. Rooted in the heart of Sardinia, malloreddus reflects the essence of the Blue Zone lifestyle—an amalgamation of wholesome ingredients, time-honored culinary traditions, and a Mediterranean way of life.  

Semolina Makes the Difference

Semolina flour, made from durum wheat, is a nutritious and satiating choice for pasta, including malloreddus. Its health benefits contribute to a satisfying healthier lifestyle in several ways. First, semolina is rich in protein, which promotes a feeling of fullness and helps control appetite, supporting weight management. Additionally, semolina has a low glycemic index, leading to a gradual rise in blood sugar levels and sustained energy, preventing rapid spikes and crashes. The high fiber content in semolina aids digestion, promoting a sense of fullness by slowing the absorption of nutrients. This not only supports digestive health but also contributes to prolonged satiety. Furthermore, semolina contains essential nutrients like iron, magnesium, and B vitamins, enhancing the overall nutritional value of malloreddus. By choosing semolina flour, malloreddus becomes a wholesome and filling option, aligning with a balanced and satisfying approach to pasta consumption.

illustration of sardinian women cultivating durum wheat

The Sardinian Recipe of Gathering

In Sardinia, the act of enjoying malloreddus extends beyond a culinary experience; it embodies a cherished tradition of gathering with loved ones. This Sardinian pasta, often prepared during family gatherings and special events, becomes a conduit for shared moments and connection. The communal process of crafting malloreddus fosters bonds among generations. The significance lies not just in the delectable dish itself but in the act of coming together, reinforcing the cultural importance of family ties, unity, and the joy found in shared meals. The simple pleasure of savoring malloreddus becomes a celebration of love, togetherness, and the enduring traditions that define the heart of Sardinian life.

illustration of family eating meal together

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Extra virgin olive made on family farms, just like ours, in Sardinia is a quintessential part of the diet. We believe this healthy fat plays a large role in the famed longevity of our island's population.
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