Malloreddus alla Campidanese with Sausage Ragù, Pecorino Cream & Parmigiano Reggiano
Malloreddus alla Campidanese with Sausage Ragù, Pecorino Cream & Parmigiano Reggiano
malloreddus meal
malloreddus sausage ragu
Malloreddus alla Campidanese with Sausage Ragù, Pecorino Cream & Parmigiano Reggiano

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Malloreddus alla Campidanese with Sausage Ragù, Pecorino Cream & Parmigiano Reggiano

Malloreddus hail from the Italian island of Sardegna where they have been made for special occasions for centuries. The diminutive of malloru ('bull’ in Sardinian dialect), malloreddus means 'fat little calves’.

Traditionally, on her wedding night, a Sardinian bride will parade through town wearing silver jewellery, carrying a large basket of malloreddus that she has made by hand. She is closely followed by her family until she reaches the doorstep of her betrothed, who scares off her entourage with rifleshots. The bride then enters, eating her malloreddus from the same plate as her new husband.

We pair our malloreddus with campidanese sauce, a traditional Sardinian ragù made with sausage, tomatoes and aromatics. We serve with a wonderful Pecorino cream which, stirred through at the last moment of cooking, adds a deep, savoury flavour and enriches the dish in a very Sardinian way.  

Photo credit: Tim Atkins

INGREDIENTS: (Allergens in bold and underlined): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Passata, Sausage, Water, Onion, Extra Virgin Olive Oil, Salt, Black pepper, Pecorino Cheese (Milk)

GARNISH INGREDIENTS: Pecorino Cream (Pecorino Cheese (Milk), Water, Sugar), Parmesan Cheese Cheese (Milk, Salt, Animal Rennet)

Find the recipe card here.

Malloreddus alla Campidanese with Sausage Ragù & Pecorino Cream

Grams Calories (per portion)
Malloreddus 165g 312kCal
Sausage Ragù 155g 153kCal
Pecorino Cream 10g 44kCal
Parmigiano Reggiano
10g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Malloreddus hail from the Italian island of Sardegna where they have been made for special occasions for centuries. The diminutive of malloru ('bull’ in Sardinian dialect), malloreddus means 'fat little calves’.

Traditionally, on her wedding night, a Sardinian bride will parade through town wearing silver jewellery, carrying a large basket of malloreddus that she has made by hand. She is closely followed by her family until she reaches the doorstep of her betrothed, who scares off her entourage with rifleshots. The bride then enters, eating her malloreddus from the same plate as her new husband.

We pair our malloreddus with campidanese sauce, a traditional Sardinian ragù made with sausage, tomatoes and aromatics. We serve with a wonderful Pecorino cream which, stirred through at the last moment of cooking, adds a deep, savoury flavour and enriches the dish in a very Sardinian way.  

Photo credit: Tim Atkins

INGREDIENTS: (Allergens in bold and underlined): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Passata, Sausage, Water, Onion, Extra Virgin Olive Oil, Salt, Black pepper, Pecorino Cheese (Milk)

GARNISH INGREDIENTS: Pecorino Cream (Pecorino Cheese (Milk), Water, Sugar), Parmesan Cheese Cheese (Milk, Salt, Animal Rennet)

Recipe Card

Find the recipe card here.

Nutrition

Malloreddus alla Campidanese with Sausage Ragù & Pecorino Cream

Grams Calories (per portion)
Malloreddus 165g 312kCal
Sausage Ragù 155g 153kCal
Pecorino Cream 10g 44kCal
Parmigiano Reggiano
10g 28kCal

 Please note the above nutritional guidance is based on our estimates only. 

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