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LINGUINE ALLO ZAFFERANO CON SALSICCIA E FAGIOLI

saffron linguine with sausage and beans

Here's a variation of the Sausage and Saffron Ragù that you'll find on this site, this time using Morelli's amazing Saffron Linguine, which you can order in the UK direct from Fratelli Camisa. 


Now, most coloured pastas, whether they're squid ink, saffron, chilli, spinach etc. are more or less just that, colour and not much taste. These Morelli Linguine have a really delicate hint of saffron to them, which is probably the safer way of cooking with that spice. If you overdo the saffron in an attemot to make everything a vibrant yellow, you risk getting a pretty strange medicinal flavour... so I like these linguine!

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • fry shallots and celery

  • fry the sausage

  • combine meat and soffritto

  • boil the beans

  • boil the pasta

  • combine sauce and pasta

saffron linguine with sausage and beans

INGREDIENTS

FOR THREE PEOPLE

PASTA

250g (8.8oz) Morelli Saffron Linguine

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METHOD

Start by chopping the celery and shallot very finely - leave the shoot in very thin rings/ribbons, like you can see in the detail pictures on this page. Start to cook the celery and shallots in a little EVO; don't let them colour at all and add a splash of water to let them soften but not burn.


Begin to dry-fry the sausage and break it up as you do. Drain away any excess fat.  Allow it to colour a bit and then add a splash of cider. 

Add the celery and shallots to the sausage with some more cider and allow the 'ragù' to cook on a low to medium heat for at least 20 mins. The Salcis Siena sausages are a classic, meaty Tuscan sausage, but they can add quite a salty taste to the sauce, which is why we're using the sweetness from the celery and cider to balance it. You probably won't need to add any salt to your sauce at this stage!


Boil the beans and cut them into short lengths, then boil the pasta for about 2-3 minutes, then transfer it to a high-sided pasta pan, with some of the cooking water. Add the sausage and vegetable sauce to the pasta and toss to combine. You'll need to add more small amounts of cooking water as you keep tossing the pasta and sauce, to make a light, starchy sauce. Don't overdo this stage because you'll turn the pasta to mush and make wallpaper pasta out of the sauce - keep tasting the pasta to make sure you don't overcook it! When you're almost happy ith how cooked the pasta is, add the chopped beans, give everything one more toss and then plate.


Serve with more black pepper and pecorino.

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.

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