Spaghetti with Sausages and Saffron


There are so many flavours in the island I love. Sardinia is a land of strong tastes without any compromise, savage and pure. It is an island to take or leave, thing is that everyone takes it!

Two things have a particular role in our food culture: the pork and the saffron!

The first one is the animal “you never throw anything away”, extremely useful in poor times with the chance to use it entirely, the second is the red gold we share with Sicily and that gives aroma, taste and colour like no other spice!

It honestly is a very costly recipe since the meat has quite an impact and the saffron is really expensive!

Sapori forti che parlano di Sardegna!
Strong flavours that speak of Sardinia!

Ingredients for 4 people:

  • 360 g spaghetti
  • 320 g pork sausage
  • 2 small white onions
  • rosemary in leaves
  • freshly ground black pepper
  • 2 saffron bags
  • extra virgin olive oil
  • butter
  • salt
  • 100 ml of red wine
  • finely chopped parsley

We start putting to boil the water for the pasta.

We take the sausage and extract it from its skin, we roughly cut in pieces with our hands. We peel the onions, cut them in two parts and then in thin slices. We take now a large pan with high sides and add a small quantity of butter and extra virgin olive oil, we add the onions and we let them panfry for 5 minutes at low flame (in order not to burn them) with rosemary and black pepper. We now add the sausage and we let it panfry at high flame for 2 minutes to colour it. We add the wine and let it reduce totally for about 10 minutes. When the cooking finishes we add the saffron melted with 2 tablespoons of pasta water so it can colour evenly the sauce and sausage pieces.

spaghetti salsiccia e zafferano 2spaghetti salsiccia e zafferano 3

In the meantime we add salt and the spaghetti into the boiling water (see tips and tricks if you need a reminder on how to cook the pasta) letting them cook one minute short the cooking time written in its box.

At half the cooking time of the pasta we take aside half a glass of its water, the starch in it helps blending the sauce. We now drain the spaghetti and add them in the large pan with the sausage and saffron sauce. If it is too dry we add some water we put aside before and panfry everything for a minute so the sauce coats evenly the pasta!

We serve and season with freshly finely chopped parsley!

Buon Appetito!!!!!

HOW MUCH IS IT? Sadly it costs a lot! More or less € 0.90 per person depending on how costly is the saffron!

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