Cavatelli with Sardinian Meat Sauce

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Ingredients

1. 3 tablespoons olive oil
2. 3/4 pound hot Italian sausage, casings removed
3. 1 onion, chopped
4. 3 cloves garlic, minced
5. 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
6. 3 tablespoons chopped fresh mint (optional)
7. 1/3 cup chopped fresh parsley
8. 1/4 cup water
9. 1 1/4 teaspoons salt
10. 2 large pinches saffron (optional)
11. 1 pound frozen cavatelli
12. 1/4 cup chopped fresh basil
13. 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving

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.
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.
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.