Cavatelli with Sardinian Meat Sauce

Cavatelli with Sardinian Meat Sauce
Photo by © Melanie Acevedo

Ingredients

  • 1/3 cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • 3 cloves garlic, minced
  • ¼ cup water
  • 1 ¼ teaspoons salt
  • 3 tablespoons chopped fresh mint (optional)
  • 1 ¼ teaspoons salt
  • + 19 more ingredients
    • 2 large pinches saffron (optional)
    • 3 tablespoons chopped fresh mint (optional)
    • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    • 2 large pinches saffron (optional)
    • 1 onion, chopped
    • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    • 1 onion, chopped
    • 1 pound frozen cavatelli
    • 1 pound frozen cavatelli
    • 1/3 cup chopped fresh parsley
    • ¾ pound hot Italian sausage, casings removed
    • ¾ pound hot Italian sausage, casings removed
    • 3 tablespoons olive oil
    • 3 tablespoons olive oil
    • ¼ cup chopped fresh basil
    • 3 cloves garlic, minced
    • ¼ cup water
    • 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
    • 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 t...

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