Cavatelli with Sardinian Meat Sauce

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. Sausage Substitutes: If you can't find hot Italian sausage, use ground pork or mild sausage and a quarter teaspoon of dried red-pepper flakes. Wine Recommendation: Red wines from Sardinia are almost impossible to find in the U. S., but a sturdy Cirò, made across the water in Calabria from the gaglioppo grapes, will be a fine substitute.