TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 cup vegetable stock
  • 1 large pinch saffron
  • 2 tablespoons olive oil
  • 1 onion, 1/3 thinly sliced, remaining finely chopped
  • 4 Italian pork sausages, casing removed
  • 2 sprigs fresh rosemary
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Directions

Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm.

Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.

When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth.

Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.

Remove the rosemary sprigs. Set aside.

Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.

Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.

Serves: 6; Calories: 512; Total Fat: 23 grams; Saturated Fat: 6 grams; Protein: 16 grams; Total carbohydrates: 57 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 29 milligrams; Sodium: 483 milligrams

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5

Newest Ratings and Reviews

Read all 17 reviews

  • on May 25, 2014

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    This was a winner! Saw the show yesterday morning a felt inspired to make it that evening. I've has a jar of saffron waiting to be used and thought this sounded worthy. My market doesn't carry cavatappi so I substituted with a high quality rigatoni. I figured it had the substance needed to pair with the sausage. Also, fresh sage was another issue but I used a nice Italian herb seasoning along with my homegrown springs of rosemary instead. I also sprinkled a few crushed red pepper flakes too. My family raved about this meal. Served with sautéed broccolini with a splash of lemon, this meal was company worthy!

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  • on December 29, 2013

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    First off we are a boxed Mac n cheese and sauce in a jar family- far from chefs or fancy eaters. This is the first recipe we've tried from the extra virgin show. We omitted the saffron and used chicken stock as suggested in one of the reviews. WOW. Simply amazing how easy and absolutely delicious this is., especially very first time making it. Never having cooked with wine we had absolutely no idea what white wine to use so just chose a local semi sweet white wine from the local grocery store.
    Thank you for this recipe! Can't wait to make it for family and friends.
    Looking forward to making the pesto and other sauces too. Maybe we will replace using sauce from a jar before long.

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  • on December 10, 2013

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    Perfect date night meal!!

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