3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
How to Make It
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.
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.
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.
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.
Wine Recommendation: Red wines from Sardinia are almost impossible to find in the U.S., but a sturdy Cirò, made across the water in Calabria from the gaglioppo grapes, will be a fine substitute.
This was a GREAT meal. The sauce was so simple but the flavor was outstanding. For the Italian sausage, I made my own using 1 lb of ground chicken thighs with fennel seed, garlic, pepper, and red pepper flakes.
I served the sauce with homemade cavatelli from this recipe: http://www.eatingcleveland.com/2007/06/17/how-to-make-cavatelli-pasta-by-hand/
Making the cavatelli by hand was a chore but the stores around here didn't have cavatelli in any form.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.