CAVATAPPI AL VINO {extra virgin}

By grinder

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

Details

Preparation time 10mins
Cooking time 40mins

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.