Orecchiette with Sardinian Sausage Ragu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 12 inch skillet over medium heat, combine garlic and oil. Cook, stirring, until the garlic is golden brown. Add wine and saffron if using, then cook, stirring occasionally, until reduced by about half, 6 to 8 minutes. Stir in the tomato puree, sausage and 1/2 teaspoon salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.

Step 2

Meanwhile In a large pot bring 2 quarts of water to a boil. Add 1 1/2 teaspoons salt and the pasta and cook, stirring occasionally, until al Dente. Reserve about 1/2 cup of the cooking water, then drain the pasta and return to the pot.

Step 3

Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoo at a time until desired consistency is reached. Taste and season with salt, then stir in the basil. Serve sprinkled with additional basil and cheese.