2 tablespoons extra-virgin olive oil, plus more for drizzling
3 sweet Italian sausages, casings removed
1/2 yellow onion, finely chopped
4 cloves garlic, sliced
2 ripe plum tomatoes, seeded and chopped
1/2 cup white wine
1/2 cup chicken stock
1/4 cup heavy cream
1 big pinch saffron
1 pound cavatappi pasta
4 tablespoons roughly chopped basil, plus more to garnish
2 tablespoons thinly sliced chives, plus more to garnish
Bring a large pot of salted water to a boil.
In a large skillet over medium-high heat, add olive oil. Once hot, add the sausage, onion and garlic. Cook, while stirring and breaking up the sausage with the back of a wooden spoon, until browned, about 5 minutes.
Add the tomatoes and cook for 1 to 2 minutes, until they begin to break down.
Pour in the wine and stir with a wooden spoon to scrape up any brown bits on the bottom of the pan.
Pour in the stock, cream and saffron and bring to a boil. Turn heat down and let simmer for 5 minutes.
Meanwhile, cook pasta for 1 minute less than package instructions.
Drain well and toss the pasta with the sauce. Cook and stir for about 1 minute so the pasta can absorb the sauce and flavor.
Toss in basil and chives at the very end of cooking.
Serve in bowls, drizzled with olive oil and sprinkled with more fresh herbs.