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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large deep frying pan or Dutch oven, heat 1 tablespoon of the oil over moderate heat. | 2. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. | 3. Reduce the heat to moderately low and add the remaining 2 tablespoons oil to the pan. Stir in the onion and garlic. | 4. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, mint, parsley, water, salt, and 1 pinch of the saffron. Simmer until thickened, about 15 minutes. | 5. Meanwhile, in a large pot of boiling salted water, cook the cavatelli with the remaining pinch saffron until just done, 10 to 15 minutes. | 6. Reserve 1/2 cup of the pasta water. Drain the cavatelli and toss with the meat sauce, the basil, the reserved pasta water, and the cheese. | 7. Serve with additional Pecorino Romano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
hot italian sausage	3/4			302.6007	0.0	67.3202	1.7
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato puree	3	cups	canned crushed	285.0	67.35	12.375	1.575
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
water	1/4	cup		0.0	0.0	0.0	0.0
salt	1 1/4	1/4		-	-	-	-
saffron	2			-	-	-	-
cavatelli	1	lb		302.6007	0.0	67.3202	1.7
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
pecorino romano cheese	3	tablespoons	grated	302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.