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Wok eggs, fried rice and hot Dry Noodles.
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 is a somewhat rarified ingredient, we’ve kept it optional. Even without, the dish is delicious. Our favorite pasta for this recipe is orecchiette, a coin-sized, saucer-shaped noodle that does an excellent job of catching the bits of sausage. Small shells and campanelle work well, too. If you can find pecorino Sardo, a sheep's milk cheese from Sardinia, use it in place of pecorino Romano; it has a milder, slightly smoky flavor and adds complexity to the dish.
medium garlic cloves, chopped
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