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Malloreddus With Fennel Sausage (Plus Plant-Based Alternative)

The festive Sardinian pasta: malloreddus with crumbled fennel sausage in a rich tomato sauce. Includes a plant-based alternative using tempeh and fennel seeds.

nut free
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Prep 15 min
Cook 30 min
Total 45 min
Servings 4
Difficulty Medium

Ingredients

Pasta

Sauce

Finish

Instructions

  1. Brown the sausage. Remove the sausage from its casings and crumble into a large, cold skillet. Turn heat to medium-high and cook, breaking up the meat with a wooden spoon, until well-browned, about 8-10 minutes.

    Tip: Starting with a cold pan helps the fat render slowly and the meat brown evenly.

  2. Remove excess fat. If there's more than 2 tablespoons of rendered fat, drain some off. Leave enough to cook the onion.

  3. Cook the aromatics. Add the olive oil and onion to the skillet with the sausage. Cook until the onion is soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more.

  4. Deglaze. Pour in the white wine (or a splash of water) and scrape up any browned bits from the bottom of the pan. Let it bubble for 1 minute.

  5. Add tomatoes and paste. Stir in the crushed tomatoes and tomato paste. Reduce heat to medium-low and simmer for 15-20 minutes, until the sauce thickens and the flavors meld.

    Tip: The sauce should be rich and slightly reduced. Taste and adjust seasoning—you may not need salt if the sausage is well-seasoned.

  6. Cook the pasta. Bring a large pot of well-salted water to a boil. Add the malloreddus and cook until al dente, usually 1-2 minutes less than package directions.

  7. Combine. Reserve 1 cup of pasta water, then drain the pasta. Add the pasta to the sauce along with half the pecorino. Toss vigorously, adding pasta water as needed to create a silky sauce that clings to the pasta.

  8. Serve. Divide among warm plates. Top with remaining pecorino, torn basil, and a drizzle of raw olive oil.

Storage & Meal Prep

The sauce keeps for up to 3 days in the refrigerator and freezes well for 2 months. Cook fresh malloreddus just before serving. Toss reheated sauce with freshly cooked pasta.

Variations

  • Plant-Based Malloreddus: Replace sausage with crumbled tempeh or mushrooms sautéed with fennel seeds for a vegetarian version.
  • Malloreddus with Lamb: Use ground lamb instead of pork sausage for a richer, more traditionally Sardinian flavor.
  • Spicy Malloreddus: Add 1/2 tsp chili flakes to the sauce for extra heat that balances the fennel's sweetness.

FAQ

What is malloreddus?

Malloreddus (also called gnocchetti sardi) is Sardinia's most popular pasta shape—small ridged shells made from semolina flour. The ridges catch sauce beautifully. The name means 'little bulls' in Sardinian dialect.

Where can I buy malloreddus?

Look for malloreddus or gnocchetti sardi at Italian specialty stores or online. De Cecco and other Italian brands make them. Cavatelli or small shells are acceptable substitutes.

What is the traditional sauce for malloreddus?

The most traditional sauce is a ragù with pork sausage, tomatoes, and saffron (malloreddus alla campidanese). This fennel sausage version is a popular variation from central Sardinia.

Nutrition Facts

4 Servings

Customize Ingredients

Meat & Poultry
Italian Sausage
227 g
Cheese
Pecorino Romano
28 g
Vegetables
Onion (Yellow/White)
110 g
Garlic
9 g
Canned Whole Peeled Tomatoes
245 g
Tomato Paste
16 g
Grains & Bread
Dried Pasta (Small)
454 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Basil
192 g
Other
Wine
59 g

Per Serving

764kcalCalories
28gProtein
96gCarbs
29gFat
6gFiber
Sodium
604mg26% DV
Potassium
883mg19% DV
Calcium
238mg18% DV
Iron
4.8mg27% DV
Magnesium
120mg29% DV
Vitamin C
23.9mg27% DV
Vitamin A
158µg18% DV
Vitamin K
207.8µg173% DV
Folate
68µg17% DV
Dried Pasta (Small)
Italian Sausage
Extra Virgin Olive Oil
Onion (Yellow/White)
Garlic
Canned Whole Peeled Tomatoes
+4 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

The Festive Sardinian Pasta

If the simple saffron-tomato version is everyday eating, this is the celebration dish. Malloreddus alla Campidanese—named after the Campidano region of southern Sardinia—is what my family served for birthdays, Easter, and when guests came to visit.

The fennel sausage is the star. In Sardinia, we make our own sausage with pork, salt, and wild fennel seeds (or fennel pollen when available). The anise flavor cuts through the rich tomato sauce and creates something unmistakably Sardinian.

Finding Good Fennel Sausage

What to look for:

  • Sweet Italian sausage with visible fennel seeds
  • Coarse grind (not smooth pâté texture)
  • Natural casing if possible

Make your own: Mix 1 lb ground pork with 1 tsp salt, 1 tsp fennel seeds (lightly crushed), 1/2 tsp black pepper, and 1/4 tsp garlic powder. Let rest in the refrigerator for at least 2 hours before using.

Where to buy:

  • Italian butchers and delis
  • Whole Foods and specialty grocers
  • Ask your butcher to add extra fennel seeds

Plant-Based Alternative

You can capture the essence of this dish without the meat. The key is replicating the fennel flavor and creating a satisfying texture.

Plant-Based Fennel “Sausage”

Ingredients:

  • 8 oz tempeh, crumbled
  • 1 tbsp olive oil
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add crumbled tempeh and cook, stirring, for 3 minutes.
  3. Add fennel seeds, paprika, garlic powder, salt, and pepper.
  4. Cook for another 5-7 minutes until the tempeh is browned and fragrant.
  5. Use in place of the sausage in the main recipe.

Alternative: Mushroom Version Use 8 oz finely chopped mushrooms (cremini or shiitake) instead of tempeh. Cook until all liquid evaporates and mushrooms are well-browned, then add the fennel and spices.

The Sardinian Way with Sausage

In Sardinia, we don’t treat sausage as a special ingredient—it’s a staple. Every family has a favorite producer, and many still make their own during the winter pig slaughter (maialatura).

The fennel isn’t arbitrary. Wild fennel grows everywhere in Sardinia, and its seeds have been used to season pork for centuries. The combination is so fundamental that “Sardinian sausage” and “fennel sausage” are essentially synonyms.

When you make this dish, you’re tasting that history. It’s simple food, but it carries the weight of tradition.

Variations

Spicy (Malloreddus piccante): Use hot Italian sausage instead of sweet, or add 1/2 tsp red pepper flakes with the garlic.

With Saffron: Add a pinch of bloomed saffron along with the tomatoes for a golden, more complex sauce.

With Vegetables: Add diced bell pepper or zucchini along with the onion for extra vegetables.

Richer Sauce: Add a splash of heavy cream (2 tbsp) at the end for a rose-style sauce.

Part of: The Sardinian Kitchen

Prerequisite: Malloreddus with Tomato and Saffron – The simpler version

Next: Culurgiones – The showstopper stuffed pasta

Plant-Based Hub: Plant-Based Mediterranean – More meatless alternatives