Saturday Italiano
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ORECCHIETTE WITH SARDINIAN SAUSAGE RAGU
¼ CUP EXTRA-VIRGIN OLIVE OIL
4 MEDIUM GARLIC CLOVES, CHOPPED
½ CUP DRY WHITE WINE
¼ TEASPOON SAFFRON (OPTIONAL)
14½ OUNCE CAN TOMATO PUREE (1½ CUPS)
1 POUND SWEET OR HOT ITALIAN SAUSAGE, CASINGS REMOVED, BROKEN INTO ½-INCH OR
SMALLER PIECES
KOSHER SALT
1 POUND ORECCHIETTE PASTA (SEE NOTE)
1 OUNCE PECORINO ROMANO CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE
½ CUP ROUGHLY CHOPPED BASIL, PLUS MORE TO SERVEIn a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden
brown, 4 to 6 minutes.Add the wine and saffron, then cook, stirring occasionally, until reduced by
about half, 6 to 8 minutes.Stir in the tomato puree, sausage and 1½ teaspoons 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.
Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook,
stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and
return to the pot.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 tablespoon at a time until
the desired consistency is reached.Taste and season with salt, then stir in the basil. Serve sprinkled with
additional basil and cheese
