1. In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat. 2. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. 3. Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic. 4. 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. 5. Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes. 6. 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. 7. Serve with additional Pecorino Romano. ---------------------------------------------------------------------------
Nutrition
Ingredients
