Cavatappi al Vino

By exdircomp

Ingredients

• 1/2 cup vegetable stock
• 1 large pinch saffron
• 2 tablespoons olive oil
• 1 onion, 1/3 thinly sliced, remaining finely chopped
• 4 Italian pork sausages, casing removed
• 2 sprigs fresh rosemary
• 1 handful fresh sage leaves
• 1/2 cup dry white wine
• 1/2 pound of chopped kale, chard, greens
• Kosher salt
• 1 pound cavatappi pasta
• Freshly grated Parmesan
• Extra-virgin olive oil

Preparation

Step 1

Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm.
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.

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. Add greens.


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.