Ingredients
- ¼ CUP EXTRA-VIRGIN OLIVE OIL
- 4 MEDIUM GARLIC CLOVES, CHOPPED
- ½ CUP DRY WHITE WINE
- ¼ TEASPOON SAFFRON (OPTIONAL)
- 14½ OUNCE CAN TOMATO PUREE (1½ CUPS)
- 1 POUND SWEET OR HOT ITALIAN SAUSAGE, CASINGS REMOVED, BROKEN INTO ½-INCH OR SMALLER PIECES
- KOSHER SALT
- 1 POUND ORECCHIETTE PASTA (SEE NOTE)
- 1 OUNCE PECORINO ROMANO CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE
- ½ CUP ROUGHLY CHOPPED BASIL, PLUS MORE TO SERVE
Directions
In a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden brown, 4 to 6 minutes. Add the wine and saffron, then cook, stirring occasionally, until reduced by about half, 6 to 8 minutes. Stir in the tomato puree, sausage and 1½ teaspoons salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.
Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and return to the pot.
Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoon at a time until the desired consistency is reached. Taste and season with salt, then stir in the basil. Serve sprinkled with additional basil and cheese.
Notes
Tip: Don't use canned tomato sauce instead of tomato puree. The former contains seasonings such as salt and garlic powder; the latter is made from only tomatoes. Also, don't worry if the sauce is ready ahead of the orecchiette; it won't suffer if it waits a few minutes off heat while the pasta finishes.