linguine al ragù di zafferano e salsiccia
saffron linguine with sausage and green beans
This is a real all-year round pasta, which seems to work equally well in the height of summer or the depths of winter!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
chop and cook the onions and garlic
prepare and cook the beans
skin and cook the sausages
boil and cook the pasta
combine sauce and pasta
saffron linguine with sausage and green beans
INGREDIENTS
FOR FOUR PEOPLE
400g sausage meat (Sainsbury’s Cumberland)
300g fine green beans
3 small onions
2 large garlic cloves
white wine to taste
x1 tblspn butter
saffron to taste
PASTA
400g dry linguine
MANTECATURA (?)
hardly any
METHOD
Chop the onions and garlic finely and cook them gently in a non-stick pan or your pasta wok in some EVO and a splash of white wine, then after a couple of minutes throw in a pinch of saffron strands, a splash of water and a teaspoon of butter. Let the saffron colour the juices and allow the onion and garlic to soften to your liking. It can be tempting to add more and more saffron but be aware of the taste of the sauce if you do - saffron can be overpowering and slighting disinfectant-tasting if you go too far.
Don’t let the onions colour or burn at all, and keep adding small amounts of water to keep a nice pool of golden juice at the bottom of the pan. Remove from the heat and set aside. Top and tail the beans and boil them carefully until they have just passed the crunchy stage - a slight firmness is fine, just make sure they don’t lose their green colour and start to go khaki. When they’re done, drain them and cut them into 3cm lengths, then set them aside.
While the beans are boiling, skin some good quality, meaty sausages, discard the skins, and dry fry in a non-stick pan with a crushed clove of garlic, adding a splash of wine once the meat has all changed colour. Cook on a high heat to burn off the wine and let the meat stick and crisp a bit. While you’re doing that, you can be boiling the pasta water and preparing to cook the pasta. When it reaches the ‘al dente’ stage, fish out the pasta (don’t throw away the pasta water!) and add to the pan with the onions, garlic and saffron.
Add a tiny amount of pasta water and toss briefly.When the pasta is almost done to your liking, add the beans and sausage meat and toss before serving immediately with parmesan or pecorino and black or cayenne pepper.
NUTRITION per serving
KCAL: 572
Fat (g): 21.3
Sat Fat (g): 8.9
Carb (g): 62.3
Sug (g): 6.4
Fibre(g): 5.2
Prot (g): 28.2
Salt (g): 1.39
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
