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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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By fbusch3012
on April 21, 2013
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Made this recipe last night, absolutely fabulous. An Italian dish without garlic, wow. Great show too.
By msabu
on March 25, 2013
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I wrote the Cooking Channel and made them aware that the recipe didn't say when to add the saffron infused stock. They wrote back and were appreciative that I brought that to their attention. They got the info for me and put the step in the recipe!!!! AWESOME! So is this dish. OMG!!! It is a family favorite now, it ROCKS!!!!!!
By karenury
East Jordan, Mi.
on December 08, 2012
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I'm not sure how anyone could say they didn't notice the saffron in the dish, saffron has been called the flavor of the Gods. It's MAGNIFICENT and has a flavor all it's own. You can't substitute it, and you can't omit it. If you think it's too expensive, just use a little less. I never make rice without a touch of it, it's my favorite flavoring. Once you taste it, it will surely become a staple in your pantry. Please make this dish the way the recipe is written, way to go Gabriele, you're an awesome cook!!!
Read all 12 reviews