Cavatelli with Sardinian Sugo

Standard

This recipe originally came from rachel ray but I modified it. It is a moderately spicy pasta sauce. It has the advantage o  being fairly quick quick to make

1 lb cavatelli or similar dry pasta
14.5 oz can chicken broth (I use swansons)
1 lb ground pork
1/2 tsp saffron threads (3 or so pinches)
1 tsp fennel seeds
1 tsp ground sage
1/2 tsp crushed red pepper flakes
6 cloves garlic finely chopped
1 medium onion diced
2 tsp smoked paprika
1 28 oz can tomatoes
1/3 cup chopped fresh basil
2 tbsp olive oil

bring water for 1 lb pasta to a boil

in a medium sauce pan add the chicken broth and the saffron. bring to a boil reduce heat to a medium simmer and cook until reduced by 1/2 (about 15 minutes)

in a  large saute pan heat 2 tbsp olive oil over medium heat. when hot add the fennel seeds and toast for 1 minutes. add the pork and raise the heat to medium high. add the sage,pepper flakes and paprika. cook,stiring frequently until the meat is browned. add the garlic and onions and cook 5 minutes more,until the onion is soft. add the tomatoes and crush with a wooden spoon. bring to a boil,reduce heat to medium and cook 10 minutes. add the basil and the chicken broth/saffron mixture. bring to a boil and simmer 5 more minutes.

while the sauce is simmering cook the pasta.
stir the cooked pasta into the sauce.

serve with romano cheese and crusty bread.
serves 4

 

 

 

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