ragù allo zafferano con salsiccia e pomodori gialli
saffron ragù with sausage & yellow tomatoes
Here's a visually stunning sausage based ragù. Really important - only attempt it with yellow tomatoes (in the UK) if you are absolutely certain that they are the freshest, sweetest, most flavourful ones you can find. And go easy on the saffron - too much and your sauce will begin to taste antiseptic!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
chop the onion
skin the sausages
peel and chop garlic
fry the soffritto
cook the tomatoes
fry the sausage meat
add soffritto and sausage to sauce
simmer the sauce
boil the pasta
combine sauce and pasta
saffron ragù with sausage & yellow tomatoes
INGREDIENTS
FOR FOUR PEOPLE
400g sausage meat
500g yellow vine tomatoes
2 large pinches of saffron
1 medium onion
2 cloves of garlic
white wine
basil leaves
black pepper,
parmesan / pecorino
PASTA
440g dry linguine
MANTECATURA (?)
slight
METHOD
Begin with the soffritto of onion, saffron and garlic and then in a separate pan dry fry the sausages, adding wine. Set them aside. Chop the tomatoes in half and fry on a high heat for a few mins, tossing regularly. Remove half, set them aside, and cook the remainder down to sauce consistency. Add the soffritto.
Boil the pasta, transfer to the pasta pan and toss for a minute or so. Finally, add all the remaining ingredients, toss and combine. Parmesan/pecorino and black pepper on the top.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
