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Source: Food and Wine Quick from Scratch

Cavatelli with Sardinian Meat Sauce
This dish is delicious and tastes equally as well with rigatoni.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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3 tablespoons olive oil
3/4 pound hot Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
3 cups canned crushed tomatoes in thick puree, (one 28 ounce can)
3 tablespoons fresh mint, (optional)
1/3 cup chopped fresh parsley
1/4 cup water
1 1/4 teaspoons salt
2 pinches powdered saffron, (optional)
1 pound frozen cavatelli
1/4 cup chopped fresh basil
3 tablespoons Romano cheese, grated, or Pecorino-Romano, plus more for serving




In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.

Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic. 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.

Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes. 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. Serve with additional Pecorino Romano.


Wine Recommendation: Red wines from Sardinia are almost impossible to find in the U.S., but a sturdy Ciro, made across the water in Calabria from the gaglioppo grapes, will be a fine substitute.


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Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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