Ingredients (Serves 4)
Fine sea salt
1/8 teaspoon crumbled saffron threads
2 tablespoons extra-virgin olive oil
1 cup thinly sliced onion (from 1 medium)
1 tablepoon fresh thyme leaves
3/4 pound sweet Italian sausage
1 cup heavy cream
1 pound penne
Bring a large pot of salted water to a boil. Meanwhile, combine 1 tablespoon water and saffron in a small bowl; set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add onion and thyme; cook, stirring frequently, until onion is softened, about 4 minutes, then add sausage and cook, breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 6 minutes. Add cream, saffron mixture and generous pinch salt; bring to a simmer and cook for 2 to 3 minutes. Remove from heat and cover to keep warm.
Add pasta to the boiling water and cook until al dente. Drain, then transfer to a large bowl; immediately add cream mixture and toss to combine. Adjust seasoning and serve immediately.
Premium Extra Virgin
Awarded 2 Stars by The Guild of Fine Food's 2014 Great Taste Awards
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