When I opened the pantry, Saturday afternoon, the first pasta I spied was rigatoni. This time the penne salsiccia e zafferano might be called rigatoni salsiccia e zafferano, with apologies to La Cucina Italiana.
I’ve made this dish several times (with penne). It is one of J’s favorites. Rich and delicious, it is a wonderful rustic dish for wintertime weekends. I topped the servings with freshly grated parmesan. Fresh baked bread from Mannino’s and white wine accompanied the pasta.
Mannino’s is a family owned market, with locations in Cottleville MO and Flint Hill MO. We were so very happy when the Flint Hill location opened. It is closer to home.
I featured this recipe in a post about two years ago. I made it again last Saturday and decided to add it to a Foodie Friday post with new photos.
A special dish to share now and then.
Remember…moderation is the key…or not.
Penne With Sausage and Saffron
- Fine sea salt
- 1/8 teaspoon crumbled saffron threads
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced onion (from 1 medium)
- 1 tablepoon fresh thyme leaves
- 3/4 pound sweet Italian sausage
- 1 cup heavy cream
- 1 pound penne
Bring a large pot of salted water to a boil. Meanwhile, combine 1 tablespoon water and saffron in a small bowl; set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add onion and thyme; cook, stirring frequently, until onion is softened, about 4 minutes, then add sausage and cook, breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 6 minutes. Add cream, saffron mixture and generous pinch salt; bring to a simmer and cook for 2 to 3 minutes. Remove from heat and cover to keep warm.
Add pasta to the boiling water and cook until al dente. Drain, then transfer to a large bowl; immediately add cream mixture and toss to combine. Adjust seasoning and serve immediately.
From La Cucina Italiana
Just a few ingredients and quick preparation time. The kitchen smells so good! The first sound you hear with the first bite is mmmmmmmmm.
I promise, this is fabulous.