SAFFRON PASTA WITH PORK & TOMATO SAUCE
Malloreddus, the saffron-flavored pasta shaped like gnocchi, is a Sardinian specialty. For convenience, I used dried orecchiette and as the recipe called for added saffron to the pasta cooking water.
*Makes 6 to 8 first-course servings
- 2 tablespoons olive oil
- 3 ounces pancetta or bacon, finely chopped
- 1 medium onion, finely chopped
- 1/4 cup chopped fresh Italian parsley
- 1 pound ground pork
- 1 28-ounce can crushed tomatoes with added puree
- 2 bay leaves
- 2 teaspoons chopped fresh sage
- 12 ounces orecchiette (little ear-shaped pasta)
- 1 1/2 teaspoons saffron threads, crumbled
- 1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces)
Meanwhile, bring large pot of salted water to boil. Add pasta and saffron and cook until pasta is just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese and toss to blend. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve.
** I know this is called "Saffron" pasta...but saffron is really expensive and to be honest with you...you cannot even taste the saffron very much in this dish. I added a little bit of the saffron pasta water (about 1/4 cup) to the sauce...just to kick up the saffron flavor a bit.
*Recipe & Photo # 1 Courtesy of Bon Appetite