A hearty and genuine dish with bold flavors that I find satisfying to the palate.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Penne Rigate
- g Saffron
- cup cream (for cooking)
- 4 tbsps Parmigiano Reggiano (grated)
- 12 oz Spicy sausage
- 2 tsps Coarse salt
- 1 clove Garlic
Preparation
Place the crumbled sausage in a pan with the garlic clove and sauté.
In a bowl, put the cream and dissolve the saffron in it.
Add the cream mixture to the pan with the sausage and cook for about 5 minutes.
Bring plenty of water to a boil in a pot, add salt once boiling and add the pasta.
Cook until al dente, drain with a slotted spoon and add directly to the pan with the sauce. Toss and serve hot.
If desired, add some parmesan to the dish.
Notes
I recommend keeping some of the cooking water aside in case the pasta gets too dry.
For more recipes with sausage:
Schiaffoni with sausage
Baked pasta with cauliflower and sausage
Sausage gnocchi with onions and confit cherry tomatoes
Pasta, sausage, beans, and bean cream
