Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sardinian Sugo

  • Author: Michelle Burns
  • Yield: 3 servings 1x


  • 1/2 pound dry cavatelli ( or other tube-shaped pasta)
  • 1/4 tsp saffron threads
  • 3/4 cup vegetable stock
  • 1 Tbs olive oil
  • 1/2 tsp fennel seeds
  • 1/2 pound ground pork
  • salt & pepper to taste
  • 1/2 tsp dried sage
  • 5 leaves fresh sage, finely minced
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp smoked sweet paprika
  • 1 tsp sweet paprika (Hungarian or Spanish)
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1 14 oz can dice or crushed tomatoes
  • 5-6 basil leaves, torn
  • Pecorino Romano or Parmesan cheese, grated (GARNISH)


  • Cook pasta in boiling water until al dente
  • While the pasta is cooking, heat the stock and saffron over medium heat in a saucepan and reduce by about half (about 15 minutes).
  • Heat a deep skillet with olive oil over medium heat.
  • Add the fennel seeds and toast for 1 minute.
  • Add the meat, raise the heat to medium-high and season with salt and pepper.
  • Stir in the sage, red pepper flakes, and paprikas.
  • When the meat is brown, add the garlic and onions and cook until the onions begin to soften.
  • Add the tomatoes and crush if using dice.
  • Reduce the heat to low, bring the sauce to a simmer and cook until the sauce thickens, about 15 minutes.
  • Add in the torn basil leaves, stir, and remove from heat
  • When ready to serve, add the infused stock to the sauce.
  • Serve over the pasta and garnish with cheese and a few pieces of torn basil leaves


Source: Rachel Ray


  • Serving Size: 2 cups
  • Calories: 959
  • Fat: 75.6 g
  • Carbohydrates: 58.74 g
  • Protein: 22.05 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design