TAGLIATELLE WITH SAUSAGE and SAFFRON, a simple, creamy and tasty main course to make in a few minutes, perfect for Sunday lunch, economical and flavorful.
I prepared these tagliatelle with sausage and saffron for the weekend, when you want to bring a creamy main course to the table without spending hours at the stove. It’s a simple and quick recipe, but one that makes an immediate impression.
The sausage and saffron pasta is a classic: fragrant, enveloping, with that golden color that makes you hungry just looking at it. The tagliatelle are perfect because they hold the sauce well and make the dish even creamier.
This is an economical recipe, ideal for Sunday lunch, but it’s also great for an impromptu dinner. With a few ingredients, you bring a flavorful main course to the table, loved by everyone.
Follow me in the kitchen today, we have tagliatelle with sausage and saffron.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs tagliatelle
- 4 fresh pork sausages, cooked, pan-fried
- Half onion
- 1 packet saffron
- 1/2 cup cooking cream
- Half glass white wine
Steps
Chop the onion and sauté in a pan with a drizzle of oil over low heat.
Remove the casing from the sausages, crumble them, and add to the pan. Brown over medium heat, then deglaze with white wine and let it evaporate.
Dissolve the saffron in a ladle of hot water (taken from the pasta). Add it to the pan along with the cream, mix well and cook for 5 minutes. Adjust salt and pepper.
Bring salted water to a boil and cook the tagliatelle until al dente.
Drain the pasta and transfer it to the pan with the sauce. Toss everything together, adding a bit of cooking water if necessary.
Finish with some parmesan to taste and a grind of pepper.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
TAGLIATELLE WITH SAUSAGE and SAFFRON
Helpful tips:
• Remove the casing from the sausage and crumble it well: the sauce becomes creamier.
• Dissolve the saffron in a little hot water or warm cream, never cold.
• Toss the pasta off the heat: the cream stays velvety and doesn’t separate.
• If you want more flavor, a sprinkle of parmesan is perfect, but don’t overdo it.
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TAGLIATELLE WITH SAUSAGE and SAFFRON FAQ
Can I use another type of pasta?
Yes, but tagliatelle work best. Fettuccine or pappardelle are also great.
Can I prepare the tagliatelle with sausage and saffron in advance?
Better not. It’s a creamy pasta, meant to be enjoyed fresh.
Can saffron be substituted?
No, it’s what gives the color and aroma. Without it, it’s not the same recipe.
Is it suitable for children?
Yes, just use a mild, non-spicy sausage.
