Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Saffron gives this simple Sardinian ragu lots of character. The spice’s unique, vaguely floral, slightly minerally flavor pairs beautifully with the sausage, tomatoes and salty pecorino. But since saffron can be expensive, we’ve kept it optional. Even without, the dish is delicious. Our favorite pasta for this recipe is orecchiette, a small saucer-shaped noodle that does an excellent job of catching the bits of sausage. Small shells work well, too, or any other small pasta that cooks in about 10 minutes (check the package for the recommended cooking time).
medium garlic cloves, chopped
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT