Creamy Sausage Rigatoni with Saffron
Servings: 2
Ingredients
- 1 teaspoon saffron threads
- 1/2 cup dry white wine
- 1 tablespoon extra virgin olive oil
- 1/2 pound bulk hot Italian sausage
- 1/2 cup minced shallot (from about 1 large shallot)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon fresh ground black pepper
- 6 ounces dry rigatoni pasta
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
- 1 tablespoon finely chopped fresh parsley leaves
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, in a small bowl or cup, stir together the saffron threads and white wine. Set aside and allow the saffron to “bloom."
- Heat the oil in large deep skillet set over medium-high heat. Add the sausage to the pan and cook, breaking up the meat with the edge of a spoon until cooked through and no longer pink, about 6 minutes. Drain off excess fat, if needed.
- Reduce the heat to medium and add the shallot and garlic. Cook until they begin to soften, about 2 minutes.
- Pour in the saffron-wine mixture and stir, scraping up any of the browned bits in the bottom of the pan. Add the tomato paste and stir until well combined.
- Reduce the heat to low and stir in the heavy cream, salt, and pepper. Cook on low, stirring occasionally, while you prepare the pasta.
- Add the pasta to the boiling water with plenty of salt and cook to al dente, according to package directions. When the pasta is tender, reserve 1 cup of the pasta water, then drain the pasta.
- Increase the heat over the sausage sauce to medium. Add the pasta and 1/2 cup of the reserved pasta water and toss until well combined. Add the grated parmesan and continue to cook, tossing, until the pasta is well coated in the sauce and glossy. Finish with a squeeze of lemon and remove from the heat. You likely won’t need the other 1/2 cup of pasta water, but if your pasta sauce gets too thick and you need to thin it out, add a few splashes and stir until it’s coated and glossy.
- To serve, divide the pasta among 2 pasta bowls. Sprinkle with a touch more Parmigiano-Reggiano and finish with the parsley. Serve and enjoy!
Nutrition
Calories: 1186kcal | Carbohydrates: 84g | Protein: 41g | Fat: 72g | Saturated Fat: 32g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 170mg | Sodium: 2552mg | Potassium: 1006mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1490IU | Vitamin C: 19mg | Calcium: 422mg | Iron: 4mg