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Yield
Serves : 4

How to Make It

Step 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.

Step 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.

Step 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.

Notes

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.

Suggested Pairing

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.

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Aggregate Rating value: 5

Review Count: 2145

Worst Rating: 0

Best Rating: 5

Author Name: Madeline German

Review Body: I made the vegan version of this and it turned out to be absolutely spectacular. Everyone who ate some came back for seconds or thirds. This is officially my favorite go to pasta dish to make.

Review Rating: 5

Date Published: 2016-10-13