Pasta with Italian sausage and saffron
Featured on the show "Isabelle and Ricardo's Kitchen," this easy pasta recipe showcases Italian sausage. The cooked and crumbled sausage is added to a creamy sauce enhanced with chili pepper, rehydrated raisins, and a saffron blend for a refined aroma.
Ingredients · Servings 4 s
- 45 g (1/3 cup) of golden raisins
- 2.5 ml (1/2 tsp) of saffron
- 450 g (1 lb) rigatoni
- 450 g (1 lb) of mild or hot Italian sausages, meat only
- 30 ml (2 tbsp) of olive oil
- 2 chopped French shallots
- 1 clove of garlic, chopped
- 1 ml (1/4 tsp) of crushed chili flakes (optional)
- 180 ml (3/4 cup) of 15% cooking cream or 35%
- 1/2 lemon, for the juice
- Freshly grated Parmesan cheese, for serving
Method · 30 min
- Fill a large saucepan with water and bring to a boil. Add salt.
- Place the grapes in a small bowl. Pour hot water from the saucepan over the grapes to cover them. Let them soak for 10 minutes. Drain the grapes.
- In another small bowl, mix the saffron with 15 ml (1 tbsp) of hot water. Set aside.
- In the same pot of boiling salted water, cook the pasta al dente. Remove 250 ml (1 cup) of the cooking water. Drain the pasta.
- Meanwhile, in a large non-stick frying pan over medium-high heat, cook the sausage meat in half the oil (15 ml/1 tbsp), breaking it up with a wooden spoon, for 8 minutes or until browned. Set aside on a plate.
- In the same pan, soften the shallots and garlic with the chili pepper in the remaining oil. Add the cream, raisins, saffron mixture, and 125 ml (1/2 cup) of the cooking water. Stir. Return the sausage meat to the pan and simmer for a few minutes, or until the sauce thickens. Season with salt and pepper.
- Add the lemon juice and pasta. Toss to coat the pasta well with the sauce. Add pasta water to thin the sauce, if needed. Adjust the seasoning.
- Divide the pasta among shallow bowls. Sprinkle with Parmesan cheese and serve immediately.
- Nut-free
- Egg-free
