Name: Saffron Pasta with Pork and Tomato Sauce
Yield: 6 to 8 first-course
Ingredients: 2 tablespoons olive oil; 3 ounces pancetta or bacon, finely chopped; 1 medium onion, finely chopped; 1/4 cup chopped fresh Italian parsley; 1 pound ground pork; 1 28-ounce can crushed tomatoes with added puree; 2 bay leaves; 2 teaspoons chopped fresh sage; 12 ounces gnocchi-shaped pasta, orecchiette (little ear-shaped pasta) or medium pasta shells; 1 1/2 teaspoons saffron threads, crumbled; 1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces)

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