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Ingredients

• 1 pound gnochetti or cavatelli pasta, fresh or dried
• Salt
• 2 cups chicken stock
• 1/2 teaspoon saffron threads (3 pinches)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 teaspoon fennel seed
• 1 pound coarsely ground pork
• Freshly ground black pepper
• 1 teaspoon ground sage
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons smoked sweet paprika
• 4 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 can tomatoes (28 ounces), preferably San Marzano
• A few leaves of basil, torn
• Grated Pecorino Romano cheese, for passing at table

Description

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