SARDINIAN SPAGHETTI

Sardinian Spaghetti image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

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1/4 cup extra-virgin olive oil
1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
2 cloves garlic, sliced
2 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley
1 1/2 cups fresh basil leaves, torn
Kosher salt
3/4 pound spaghetti
1 cup shredded pecorino cheese

Steps:

Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
Remove and discard the bay leaves.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.