Pasta of the Week 4: Fusilli alla Salsiccia e Zafferano ✨

This saffron and sausage pasta is so flavorful and ready in 15 minutes

This week I made:

✨ Fusilli alla Salsiccia e Zafferano ✨

This saffron and sausage pasta is inspired by the classic saffron and sausage risotto and is just as comforting, but even easier to make. The saffron gives the pasta a beautiful vibrant yellow color. I love using the fusilli shape for this dish but the sauce is really versatile and works well with other shapes too.

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Score:
Flavor: 8.5/10
I couldn’t stop saying how good this was while eating it. The savory sausage and delicate saffron are a perfect combination.

Difficulty: 1/10
This is the easiest pasta I’ve posted so far—quick, simple, and just requires a pot and a pan.

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Ingredients (Serves 2):

• 1 large mild Italian sausage (casing removed)

• 1 garlic clove

• 1 rosemary sprig

• 220g (8 oz) fusilli (adjust to your liking)

• 1 packet saffron powder (I use this one which is 0.15g) but you can also use a pinch of saffron threads

• 30g (¼ cup) grated Parmigiano Reggiano

• 2 tbsp olive oil

• Black pepper

Instructions (15 Minutes Total):

1. Prep and Cook the Sausage: Bring a pot of salted water to a boil. Heat a pan over medium-high heat, then add olive oil, garlic, and rosemary. Sauté for 2-3 minutes until fragrant and then remove from the pan. Add the sausage, breaking it into small pieces. Cook until golden brown (about 5-10 minutes). Lower the heat to low once cooked.

2. Cook the Pasta: While the sausage cooks, add the fusilli to the boiling water.

3. Bloom the Saffron: In a small bowl, dissolve the saffron in 2 tbsp of water and mix.

4. Combine Everything: When the pasta is al dente, transfer it to the pan with the sausage. Add the saffron water and mix well. Stir in some reserved pasta water as needed to create a silky sauce. Top with some pepper and enjoy!