Creamy Saffron Pasta with Sausage and Fontina, tasty and velvety, is perfect for a family lunch or a dinner with friends.
This main course is an explosion of flavors, where the creaminess of the fontina merges with the bold taste of the sausage and the enveloping scent of saffron. The recipe is simple and quick.
If you don’t have fontina, you can replace it with another stringy cheese, such as provolone or taleggio.
The creamy saffron pasta with sausage and fontina will win over your guests with its unique flavor and irresistible texture.
Its creaminess and the refined touch of saffron make it suitable even for more important celebrations, such as birthdays or anniversaries, where you want a dish that is both delicious and festive.
Let’s see together how to prepare the Creamy Saffron Pasta with Sausage and Fontina. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I await you.
Gabriella
Other tasty main courses to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz pasta
- 5.3 oz sausage
- 5.3 oz fontina
- 1/2 onion
- 4 tbsp extra virgin olive oil
- 1/2 packet saffron
- 1/2 glass white wine
- to taste salt
- to taste pepper
- 1 container cooking cream
- to taste grated parmesan
Tools
- 1 Pot
- 1 Chopper
- 1 Pan
Steps
First, put a pot with plenty of water on the heat and bring it to a boil. When the water boils, add the pasta (I used Rummo mezzi paccheri) and cook it for at least 13 minutes (according to the instructions on the box).
Meanwhile, in a large enough pan, heat 4 tablespoons of extra virgin olive oil and the onion finely chopped with a manual chopper (practical and very fast) and let it sauté.
In the meantime, remove the skin from the sausage and crumble it by mashing it with a fork and sauté it with the soffritto for a few minutes. When it is well browned, add the white wine and let it evaporate. Remove from the pan and set aside.
Then, in the same pan where you browned the sausage, add a pat of butter, the fontina cut into pieces, and the cream, let it melt gently.
A few minutes before the pasta is done cooking, take a ladle of pasta cooking water, add 1/2 packet of saffron and put it in the pan with the fontina, and lastly add the sausage. Mix well.
Finally, drain the pasta al dente and pour it directly into the pan with the sauce, add the grated parmesan and let it blend for a few minutes.
Here is the Creamy Saffron Pasta with Sausage and Fontina ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Creamy Saffron Pasta with Sausage and Fontina in the refrigerator for 1-2 days, in a sealed container.
I do not recommend freezing the pasta, as the cheese might change consistency.
Variants
– Asparagus: add fresh asparagus tips cut into pieces during the cooking of the sausage. Their delicate flavor pairs perfectly with saffron and sausage.
– Zucchini: sliced or diced, zucchini adds a touch of sweetness and creaminess to the dish.
– Mushrooms: champignons, porcinis, or mixed, mushrooms sautéed with garlic and parsley pair wonderfully with sausage and saffron.
– Peas: added fresh or frozen, peas give a touch of color and sweetness to the dish.
Cheese Variants
– Gorgonzola: Replace part of the fontina with gorgonzola for a more intense and bold flavor.
– Taleggio: another soft cheese that melts easily and gives a rich and creamy flavor to the pasta.
– Pecorino: freshly grated over the pasta, pecorino adds a touch of saltiness and aroma.
Tips and Suggestions
– If you prefer a lighter sauce, you can replace part of the cream with vegetable broth.
– A pinch of chili powder or fresh chopped chili adds a touch of spiciness to the dish.
– Freshly chopped parsley, thyme, or chives add fragrance and freshness to the pasta.
Did You Know That…
You should add salt only when the water is boiling. Why?
If added to cold water, salt can cause corrosion in stainless steel pans if left to settle on the bottom before dissolving completely. Adding it to boiling water ensures that it dissolves quickly, reducing the risk of corrosion.
Additionally, adding salt when the water boils is a well-established practice that ensures even distribution of the salt in the water.
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FAQ
Why add saffron?
If you prefer, you can omit it. However, saffron adds not only flavor and color to the dish but also a touch of elegance and refinement.
