Cavatelli With Sardinian Meat Sauce

Food & Wine. This one is for the hubby!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 3⁄4 lb hot Italian sausage, casings removed
• 1  onion, chopped
• 3  garlic cloves, minced
• 3  cups  canned crushed tomatoes in puree (one 28-ounce can)
• 3  tablespoons  chopped of fresh mint (optional)
• 1⁄3 cup  chopped fresh parsley
• 1⁄4 cup water
• 1 1⁄4 teaspoons salt
• 2  large  pinch saffron (optional)
• 1  lb  frozen  cavatelli
• 1⁄4 cup  chopped fresh basil
• 3  tablespoons  grated pecorino romano cheese or 3  tablespoons parmesan cheese, plus more for serving

Directions

1. In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat.
2. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
3. Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic.
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. 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. 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. Serve with additional Pecorino Romano.