Sardinian Spaghetti

Directions

1. 1
   Heat the oil in a large heavy skillet over medium heat.
2. 2
   Add the sausage and cook, stirring occasionally, until brown, about 7 minutes.
3. 3
   Push to one side of the skillet and increase the heat to high.
4. 4
   Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes.
5. 5
   Stir the sausage and tomatoes together.
6. 6
   Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture.
7. 7
   Cook, stirring, about 2 minutes.
8. 8
   Add the parsley, 1 cup basil and 1 teaspoon salt.
9. 9
   Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
10. 10
    Remove and discard the bay leaves.
11. 11
    Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente.
12. 12
    Drain, reserving 1/2 cup pasta water.
13. 13
    Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes.
14. 14
    Top with the pecorino and the remaining 1/2 cup basil.
15. 15
    Photograph by Tina Rupp