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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