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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Pasta Fresca by Viana La Place and Evan Kleiman.
Servings: 4 to 6
¼ cup extra virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
10 fresh basil leaves, chopped
small handful chopped Italian parsley
1 pound ground pork, or mild Italian sausage, casings removed
½ teaspoon red chili flakes
generous pinch saffron
1 28-ounce can whole tomatoes, crushed by hand
salt to taste
1 pound pasta, such as cavatelli
freshly grated pecorino Romano cheese
Heat the oil in a large sauté pan over medium heat, then add the onion, garlic, parsely, chili flakes, and half the basil. Once the onion softens, add the pork and saffron. Cook gently until the meat loses its raw color. Add the tomatoes and a pinch of salt. Simmer until it thickens and the flavors blend. Season to taste.
Bring a large pot of salty water to boil. Cook the pasta until al dente. Combine with the sauce and serve with remaining basil and Pecorino cheese.