Lunch: Cavatelli with Sardinian Meat Sauce

Fennel studded Italian sausage brings the flavor of Sardinia to this hearty, herb-freshened ragu.

This recipe includes superfoods such as:

Basil

Health benefits of Cavatelli with Sardinian Meat Sauce

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 tbsp. olive oil
3/4 lb. hot Italian sausage
1 onion
3 cloves garlic
3 c. canned crushed tomatoes in thick puree (one 28-ounce can)
3 tbsp. chopped fresh mint (optional)
1/3 c. chopped fresh parsley
1/4 c. water
1 1/4 tsp. salt
2 large pinches saffron (optional)
1 lb. frozen cavatelli
1/4 c. chopped fresh basil
3 tbsp. grated Pecorino Romano or Parmesan

Instructions

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.