Remove the sausage meat from its casings and crumble the meat into a skillet with a healthy drizzle of olive oil. Allow the meat to brown lightly, breaking up the sausage meat into even smaller bits with a wooden spoon as it browns. Remove the sausage meat with a slotted spoon.

In the fat remaining in the skillet, sauté the garlic clove, which you will have slightly crushed with the side of a knife, just until it begins to give off its aroma. Immediately add the canned tomatoes, with your hands, crushing them between your fingers as they go in. Add the rest of the sauce ingredients and let the sauce simmer until it thickens nicely, about 15-20 minutes.

Meanwhile, boil the malloreddus in abundant, well-salted water until al dente, usually about 12 minutes. Drain and add your pasta directly into the skillet and toss it all together.

Add the grated pecorino and serve your malloreddus alla campidanese immediately, with more pecorino on the side for those who want some.