freshly made in london
Malloreddus with Aromatic Sausage Ragù
artisan Malloreddus with Aromatic Sausage Ragù
gourmet Malloreddus
fresh Malloreddus

/ serving

Ginger Pig Sausage Ragù with Malloreddus and Pecorino Cream (gf. avail)

Exclusive to Pasta Evangelists and for a limited time only, we are delighted to offer an unapologetically indulgent dish using only the finest sausages, handmade by the skilled butchers at Ginger Pig. In this sauce, known as campidanese and native to the Mediterranean island of Sardegna, we combine the wonderful salsicce - sausages - from top butcher Ginger Pig with the finest tomatoes and saffron, giving wonderful depth and aroma. 

The campidanese sauce is paired with malloreddus - this, too, hails from Sardinia, where it has been made for centuries. A perfect choice, we feel, paying homage to the deep-rooted and traditional methods of the expert Ginger Pig butchers. This dish is perfectly completed with the pairing of a sumptuously silky Pecorino cream... unashamedly luxurious, but oh so tempting! A dish sure to impress.

Photo credit: @thehangryhuman

INGREDIENTS: (Allergens in bold):
Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt)
Sausage ragu: Passata, Pork sausage (40%), Water, Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper

GARNISH INGREDIENTS: Pecorino Cream (Pecorino Cheese, Water, Sugar), Pecorino Cheese

Find the recipe card here

Malloreddus alla Campidanese with Sausage Ragù & Pecorino Cream

Grams Calories
Malloreddus 165g
454kCal
Sausage Ragù 155g 230kCal
Pecorino Cream 25g 114kCal
Pecorino Cheese
8g 42kCal

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

Story

Exclusive to Pasta Evangelists and for a limited time only, we are delighted to offer an unapologetically indulgent dish using only the finest sausages, handmade by the skilled butchers at Ginger Pig. In this sauce, known as campidanese and native to the Mediterranean island of Sardegna, we combine the wonderful salsicce - sausages - from top butcher Ginger Pig with the finest tomatoes and saffron, giving wonderful depth and aroma. 

The campidanese sauce is paired with malloreddus - this, too, hails from Sardinia, where it has been made for centuries. A perfect choice, we feel, paying homage to the deep-rooted and traditional methods of the expert Ginger Pig butchers. This dish is perfectly completed with the pairing of a sumptuously silky Pecorino cream... unashamedly luxurious, but oh so tempting! A dish sure to impress.

Photo credit: @thehangryhuman

INGREDIENTS: (Allergens in bold):
Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt)
Sausage ragu: Passata, Pork sausage (40%), Water, Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper

GARNISH INGREDIENTS: Pecorino Cream (Pecorino Cheese, Water, Sugar), Pecorino Cheese

Recipe Card

Find the recipe card here

Nutrition

Malloreddus alla Campidanese with Sausage Ragù & Pecorino Cream

Grams Calories
Malloreddus 165g
454kCal
Sausage Ragù 155g 230kCal
Pecorino Cream 25g 114kCal
Pecorino Cheese
8g 42kCal

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