Follow these steps for perfect results
extra virgin olive oil
onion
finely diced
garlic
minced
fresh basil leaves
chopped
Italian parsley
chopped
ground pork
red chili flakes
saffron
whole tomatoes
crushed by hand
salt
to taste
pasta
such as cavatelli
pecorino Romano cheese
freshly grated
Heat olive oil in a large sauté pan over medium heat.
Add diced onion, minced garlic, parsley, chili flakes, and half of the basil to the pan.
Sauté until the onion softens.
Add ground pork (or sausage with casings removed) and saffron to the pan.
Cook gently until the meat loses its raw color.
Add the crushed tomatoes and a pinch of salt to the pan.
Simmer until the sauce thickens and the flavors blend. Season to taste.
Bring a large pot of salty water to a boil.
Cook the pasta until al dente.
Combine the cooked pasta with the sauce.
Serve immediately, garnished with the remaining basil and freshly grated Pecorino Romano cheese.
Expert advice for the best results
For a richer sauce, add a splash of red wine while cooking the meat.
Adjust the amount of chili flakes to your spice preference.
If the sauce becomes too thick, add a little pasta water to thin it out.
Everything you need to know before you start
15 minutes
Sauce can be made a day ahead.
Serve in shallow bowls, garnished generously with Pecorino Romano and fresh basil.
Serve with a side of crusty bread for dipping.
Pair with a simple green salad.
A Sardinian red wine that complements the sausage and saffron.
A crisp and refreshing beer to balance the richness of the sauce.
Discover the story behind this recipe
Sardinian cuisine is known for its simple, rustic flavors and use of local ingredients.
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