Cavatelli with Sardinian Meat Sauce Recipe

In a large deep frying pan or Dutch oven, heat 1 tablespoon of oil over moderate heat.

Add the sausage and cook, breaking up the meat with a fork, for about 5 minutes until it is no longer pink.

Reduce the heat to moderately low and add the remaining 2 tablespoons of oil to the pan.

Stir in the onion and garlic.

Cook, stirring occasionally, for about 5 minutes until the onion is translucent.

Add the tomatoes, mint, parsley, water, salt, and 1 pinch of saffron.

Simmer for about 15 minutes until thickened.

Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch of saffron for 10 to 15 minutes until just done.

Reserve ½ cup of the pasta water.

Drain the cavatelli and toss with the meat sauce, basil, the reserved pasta water, and cheese.

Serve with additional Pecorino Romano.