Today (again tomorrow) scent of fresh-cut grass and good mood with this pasta. Quickly, while Achiko is distracted from scratching my leg to throw his ball, I give you this wonderful recipe. Yes, I said wonderful. As it can be the sausage flavored with saffron, the spicy just mentioned, the leek in this season. As it can be the cherry in the new house that despite the adverse opinion of the gardener, it’s all magically in bloom.
INGREDIENTS (serves 4)
- 400 grams of fresh pasta (fettuccine, spaghetti, it’s up to you!)
- 1 leek
- 250 grams of sausages
- A cup of cooking cream
- Saffron q.s.
- Grated parmesan, extra virgin olive oil, fresh rosemary, fresh chilli, spicy paprika q.s
Matching soundtrack: Sugar, Maroon 5
PROCESS
Bring the water for pasta to the boil. Take the leek and wash it thoroughly – I don’t know about you, but I feel like “odi et amo” when I cut it, ground everywhere – so chop up into slices and then crumble with a knife.
Now take the sausages, remove the external gut and part them, so pour into a pan with a little olive oil, a piece of fresh chilli, paprika and rosemary. Add salt and simmer until cooked, remove red pepper and rosemary, then transfer the cooked sausage in a mixer machine and, leaving the juices (which are the sausage’s grease, in other words) in the pan, simmer the chopped leek adding a little salt. It will cook for approximately one quarter of an hour by adding water little by little to avoid burnout.
Now crumble the sausage, but a very little, just for a second, that’s enough to transform the small pieces of cooked sausage in a rough mixture. Once the leek is cooked turn off the heat, add the sausage and mix together adding a bit of fresh rosemary to perfume.
Boil the pasta, salt the water and as it cook, prepare the cream by heating the cooking cream with saffron. Once the pasta is ready homogenize with a little of cooking water into the pan with the sauce, add the saffron cream and stir. Plate up the pasta, sprinkle with Parmesan cheese, a sprig of rosemary, a dribble of oil and let me know how fantastic is this pasta!
Photography: Sara Cartelli.
© The Eat Culture.
