Easiness of use, quick results and total deliciousness are the fundamentals of Tuscan country cooking. It is true for farmers that spend their days working the fields and need simple and nourishing meals, but it obviously applies also to more “modern families” that are always on the go and have not much time to spend in the kitchen.
Prep Time: 10 / Cook Time: 20 / Serves: 4-6
- 1 large pinch saffron
- 2 tablespoons olive oil
- 1/3 of an onion, sliced very thin
- 4 Italian pork sausages, casing removed
- 1/2 cup Dry White Wine
- 2 sprigs of Rosemary
- Olive Oil, Salt, Pepper
- Freshly grated Pecorino, for dressing
- 1 pound dry pasta
- Infuse the saffron in ½ cup of warm water, set aside.
- Heat the olive oil in a large sauté pan, add sausages and rosemary and sauté until golden and crunchy, making sure to brake down the meat in small pieces using a wooden spoon.
- Remove the meat from the pan, add a touch of olive oil and sauté the onion, until translucent and browned on the edges, then add the meat back into the pan.
- Stir well, then add the white wine and cook on a medium high flame until the smell of alcohol has faded, then add the Saffron broth.
- Mix well for a minute or so, then remove from heat and set aside.
- In a pot of salted boiling water, cook your pasta of choice for about one minute less than indicated on the box, make sure to reserve about ½ cup of the starch water in case you would like to make your sauce a bit creamier.
- Drain the pasta and in a large bowl mix it with the sauce, while adding enough grated Pecorino to create a nice slightly creamy texture. In case the sauce looks dry, this is the moment in which you can add some of the reserved water to keep you dish balanced.
- Serve dressed with some freshly grated Pecorino, sprinkle 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.