- 10 mins
- 40 mins
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
- Kosher salt
- 1 lb. cavatappi pasta
- Freshly grated Parmesan
- Extra-virgin olive oil
Preparation
Step 1
Heat vegetable stock in a small saucepan over med-heat. Once hot, add saffron to infuse and keep warm.
Heat olive oil in a large sauté pan. Sauté onions until soft. Add sausages; stirring and sautéing 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 med-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 heat to med-low and simmer 8-10 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.