We all love sausage in our family. When I say sausage I am referring to the Italian style sausage made of pure pork. I am lucky enough to find some good quality Italian style sausage in Sydney, nonetheless I often make it at home from scratch, as nothing beats home-made things (I used my home-made sausage fro this recipe). The sausage l prefer is the Sicilian one, made of pure pork and with fennel seeds… it is great for a barbecue but it is also delicious with risotto and pasta. Today l want to share with you a recipe that l originally came up with to use up a few left overs and that has since then made regular appearences on our dinner table. It is a very simple dish to make and it tastes really good. It is perfect for a dinner party as the addition of cream and saffron makes it elegant enough to impress your guests! Buon appetito!
Ingredients (for 4 people):
250 gms – 8.5 oz. sausage, skin removed and roughly chopped
2 artichokes, sliced
½ onion, chopped
1 pinch saffron
2 tbsp extra virgin olive oil
1/3 glass white wine
150 ml – ½ cup (+ 2 tbs) cream
400 gms – 14 oz. short pasta
NOTE: Keep the sliced artichokes in water with a little lemon juice to prevent them from turning black.
Put the chopped sausage in a pan with the onion and extra virgin olive oil and brown it well breaking all the lumps with a wooden spoon.
Then add the wine and let the alcohol evaporate. Add the artichokes and cook for a couple minutes.
Now add the saffron, salt and pepper and ¼ glass of water. Cook it for a few minutes until the artichokes are soft. When ready, keep it aside.
Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce. Put the drained pasta in the frying pan with the sausage and carciofi sauce, add the cream and mix well while cooking it on a slow flame for 1 or 2 minutes.
Serve with thinly grated Parmigiano Reggiano and ground pepper on the top.