Cavatelli With Sardinian Meat Sauce

• 3 tablespoons olive oil
• 3/4 lb hot Italian sausage, casings removed
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups canned crushed tomatoes in puree (one 28-ounce can)
• 3 tablespoons chopped of fresh mint (optional)
• 1/3 cup chopped fresh parsley
• 1/4 cup water
• 1 1/4 teaspoons salt
• 2 large pinch saffron (optional)
• 1 lb frozen cavatelli
• 1/4 cup chopped fresh basil
• 3 tablespoons grated pecorino romano cheese or 3 tablespoons parmesan cheese, plus more for serving

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.

olive oil, hot italian sausage, onion, garlic, tomatoes, mint, parsley, water, salt, saffron, frozen cavatelli, fresh basil, pecorino romano cheese

Taken from www.food.com/recipe/cavatelli-with-sardinian-meat-sauce-331166 (may not work)