Short pasta
Malloreddus
Quick answer
Malloreddus are small ridged semolina gnocchetti from Sardinia, often with saffron.
Malloreddus means "little calves" in Italian.
Best sauces: campidanese (sausage and tomato). Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Short
- Origin
- Sardinia
- Best with
- campidanese (sausage and tomato)
Related
More pasta shapes & the sauces they love
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Pollo alla Cacciatora
Hunter's chicken: wine, tomato, rosemary, olives.
Try this recipe
Branzino al Forno
Whole roasted sea bass with lemon, olives and herbs.
Next watch
The Luck of the Larry
Green suits at the airport, bangers and mash on the plate, and an Irish pub full of shamrocks — Larry takes sausage and peppers to Ireland for St. Patrick's Day and leaves running the place.
Quick answer
How do you cook sausage and peppers in the oven?
Roast sausage and peppers at 400°F (205°C) for 35 to 40 minutes on a single sheet pan. Toss the peppers and onions with olive oil and salt, nestle whole sausages on top, turn everything once at 20 minutes, and finish when the sausage reads 160°F.