Cavatelli With Sardinian Meat Sauce

1. 1

   In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat.

2. 2

   Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.

3. 3

   Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic.

4. 4

   Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, mint, parsley, water, salt, and 1 pinch of the saffron. Simmer until thickened, about 15 minutes.

5. 5

   Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes.

6. 6

   Reserve 1/2 cup of the pasta water. Drain the cavatelli and toss with the meat sauce, the basil, the reserved pasta water, and the cheese.

7. 7

   Serve with additional Pecorino Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.