| 1 box | BARILLA Campanelle |
| 3 tablespoons | extra virgin olive oil |
| 3/4 pounds | hot Italian sausage, crumbled |
| 1 cup | onion, finely chopped |
| 2 cloves | garlic, minced |
| 6 whole (3 cups) | plum tomatoes, chopped |
| 1/2 cup | chicken broth |
| 1/3 cup | fresh parsley, chopped |
| 1/4 cup | fresh mint, chopped |
| 1 teaspoon | salt |
| 1/4 teaspoon | crushed red pepper flakes (optional) |
| 2 pinches | saffron, divided |
| 1/3 cup | fresh basil, chopped |
| 1/2 cup | freshly grated Parmigiano Reggiano cheese |
BRING a large pot of water to a boil.
HEAT 1 tablespoon oil in large skillet over medium heat. Add sausage; cook 5 to 6 minutes or until no longer pink, stirring occasionally.
ADD onion, garlic and remaining 2 tablespoons oil to skillet; continue cooking 3 minutes until onion is tender. Stir in tomatoes, broth, parsley, mint, salt, red pepper flakes and a pinch of saffron. Simmer 5 to 7 minutes, or until tomatoes are tender and sauce thickens.
COOK pasta according to package directions, adding a pinch of saffron to water. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
ADD sausage mixture, reserved pasta water, cheese and basil to hot pasta and toss. Transfer to serving platter.