Saffron Pasta With Pork And Tomato Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 oz	85g	Pancetta or bacon - finely chopped
1 oz	28g	Onion - finely chopped (medium)
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
1 lb	454g / 16oz	Ground pork
1		Crushed tomatoes with added puree - (28 oz)
2		Bay leaves
2 teaspoons	10ml	Chopped fresh sage
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Gnocchi-shaped pasta
		= (or orecchiette [little ear-shaped
		Pasta] or medium pasta shells)
1 1/2 teaspoons	7.5ml	Saffron threads - crumbled
1 cup	146g / 5.1oz	Freshly-grated pecorino Sardo cheese - (abt 3 oz)
		= (or pecorino Romano cheese)

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add pancetta; saute until fat is rendered, about 3 minutes. Add onion and parsley and saute until onion is soft, about 5 minutes. Add ground pork and saute until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage.

Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered 1 hour. Then cover and keep chilled. Rewarm over low heat.)

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.

This recipe yields 6 to 8 first-course servings.

Source:
Bon Appetit, May 2002

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