Sausage And Saffron Macaroni


– 350g macaroni – 200g high-welfare pork sausage – 1/2 cup cream or creme fraiche – 1 sachet saffron (0.15 – 0.125 grams) – Grana Padano cheese, grated – Extra-virgin olive oil – Salt – Pepper

Method: 1. For the sauce: Break up the sausage and form it into small balls. Brown the sausage balls in a frying pan with 1 tablespoon of oil for around 5 minutes.

Pour off any excess fat from the pan and add the cream. Bring it to a boil, then add salt, pepper, and saffron.

Cook the macaroni in plenty of boiling salted water until al dente. Drain and transfer directly to the saucepan with the sausage and cream.

Sauté everything together for less than one minute.

Then serve with a sprinkling of grated Grana Padano cheese.




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