linguine allo zafferano
saffron linguine with sausage & beans
Here's a reasonably quick recipe that works well all year around - almost a 'fake' sausage ragù, with beans. Saffron's a great base flavour for pasta but if you overdo adding the spice yourself you run the risk of giving everything a strange, medicinal flavour .... here I've used the pre-flavoured Saffron Linguine from Pasta Morelli and combined them with the classic Tuscan Siena sausages from Salcis, both of which you can order from the Fratelli Camisa site. Try and use the sweetest onions or shallots that you can, as the sausages are saltier than British style sausage meat. I've included celery too and Hawkstone Cider for the perfect sweet/salty balance.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
-
prepare the ingredients
-
cook the onions, sausage and beans
-
make the 'fake' ragù
-
boil the pasta
-
combine and serve
saffron linguine with sausage & beans
FOR FOUR PEOPLE
INGREDIENTS
-
300g Sausages (Salcis Siena)
-
a large handful parsley
-
200g green beans
-
1 celery stick
-
Hawkstone Cider
-
2-3 small cloves garlic / to taste
-
2 small white onions/shallots
-
6-8 tblspns EVO
-
pecorino
-
black pepper
PASTA
-
400g dry Saffron Linguine (Morelli)
MANTECATURA
-
slight
METHOD
Begin by cooking the shallots and celery gently in some EVO - don’t let them colour at all. Skin the sausages and then dry fry the sausage meat in a separate non-stick pan. Add a splash of cider and throw in some crushed garlic. Simmer gently for a few minutes and then increase the heat to burn off any remaining wine and begin to brown the sausage. Drain off any large amounts of excess fat.
Add the cooked shallots and celery to the sausage together with a splash of water / more cider if everything’s dried up; then allow to simmer on a low heat while you boil the beans in one saucepan and the pasta in another.
When the pasta’s just past al dente transfer it to the pan with the sausages and onion. Add a splash of pasta cooking water and toss to combine. Throw in the beans which you chopped into small pieces and toss again. Off the heat, throw in a couple of handfuls of grated pecorino, a lot of freshly ground black pepper, some chopped parsley, and plate.