Cavatelli With Sardinian Meat Sauce

Submitted by dicentra

"Food & Wine. This one is for the hubby!"

 

• Ready In: 30mins
• Ingredients: 13
• 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.

Reviews

[ersmedstad]

This recipe from Food and Wine Magazine (nothing against @dicentra, was gross. I made it (from F&W) because of the collection of my favorite ingredients. Garlic, yes, italian sausage, onion, saffron, basil, san marzano tomato puree. How could it not be outstanding! Well, the saffron in this context provided a plastic flavor, then the mint mixed in amplified that effect. I was so excited about this recipe, but it's off-putting and a waste of saffron. I think what I was after is something like Rigatoni Calabresa, which I'll make instead. This recipe is going in the pretend it never happened file.