Cavatelli With Sardinian Meat Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food & Wine. This one is for the hubby! 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 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.
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