Cavatelli With Sardinian Meat Sauce - cooking recipe

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

Preparation

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.