1 pound dry gnochetti or cavatelli pasta or 1 pound fresh
Salt
2 cups chicken stock
1/2 teaspoon saffron threads, 3 pinches
2 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds
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 (28-ounce) can tomatoes (recommended: San Marzano)
A few leaves basil, torn
Grated pecorino, for passing at table