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

2. 2

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

3. 3

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

4. 4

   Sausage Substitutes: If you can't find hot Italian sausage, use ground pork or mild sausage and a quarter teaspoon of dried red-pepper flakes.

5. 5

   Wine Recommendation: Red wines from Sardinia are almost impossible to find in the U.S., but a sturdy Ciro, made across the water in Calabria from the gaglioppo grapes, will be a fine substitute.

* Per serving · 4 servings · Values may vary.

No additional tips available.