Tuesday 5 August 2014

Posted by Judie on Tuesday 5 August 2014
A simple Italian-style pasta dish. The saffron takes this simple dish to another level. The original recipe (in Italian) calls for luganega sausage, however I used traditional Maltese sausage, and I must tell you it was really delicious!

Makes 4 servings
  • 250g sausage meat
  • 250ml fresh cream
  • 1 packet saffron strands
  • 60g Parmesan cheese, grated
  • salt
  • pepper

Start by removing the sausage skin, then break the sausage meat into small chunks. Put the sausage in a pan on medium heat. There is no need to add any oil as the sausage meat will cook in its own fat. Once the meat turns golden, add the fresh cream to the pan and cook for a couple of minutes, until the cream is flavoured with the sausage fat. 

While the pasta is cooking, take a ladle-full of the cooking water and dissolve the saffron in it. Make sure to cook the pasta less than usual, as it will cook further in the pan with the sauce. 

Add the saffron water to the cream mixture in the pan and add salt and pepper as desired. Add the pasta to the pan, along with the cheese, and cook for about two minutes. 

Adapted from Original Recipe

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