Ingredients for 4 people


  • 320 g malloreddu
  • 300 g sausages
  • 200 g tomato sauce
  • 150 g chopped tomatoes
  • extra virgin olive oil
  • 2 carrots
  • 1 medium-sized onion
  • 1 chili pepper
  • 1 glass of Cannonau red wine
  • salt
  • mature Sardinian sheep’s cheese (pecorino sardo)

1 Finely slice the onion and cut the carrots into small cubes. Add them to a crushed chilli pepper and olive oil in a frying pan and once they are well-heated through set them aside to cool. Remove the skin from sausages and cut them into small pieces and cook them at a low heat, adding freshly chopped tomatoes and tomato sauce. Add a glass of Cannonau red wine, season with salt and leave to cook at a low heat for at least two hours.
2 Half-an-hour before the sauce is ready, fill a deep pan with water and heat it over a high flame until it boils adding salt. At this point, add the malloreddus. A couple of minutes before the recommended cooking time, drain the pasta, add to the sauce and continue cooking in sauce at a low heat. This phase is called “mantecatura” or the blending phase when the flavours fuse together, and mature grated sheep’s cheese is added.
Serve with a sprinkling of sheep’s cheese and drizzle a few drops of uncooked extra virgin olive oil on to each portion.

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