Linguine with sausage and saffron: an apulian classic

Linguine with sausage and saffron, an authentic Apulian classic, is a quick and very tasty dish. Its preparation is very simple, while its taste is truly exceptional. For its realization you can use the classic beef sausage, or if you want a more flavorful one, pork or Norcia are good options too, and if you prefer a spicy one, the “Salciccia Calabrese Piccante”, is also fine.

Let’s move on to the recipe now – fasten your apron!

Ingredients	Quantity
Linguine	400 g
Onion	2
Sausage	360 g
White wine	200 ml
Parsley	A few leaves
Saffron	4 sachets
Extra virgin olive oil	To taste
Salt	To taste
Pepper	To taste

Preparation method

• First let’s prepare the base for the sauce
  • In a pan, put a drizzle of oil, the chopped or thinly sliced ​​onion and the sausage, without the casing, and crumbled quite finely.
  • Brown in a pan for a few minutes, adding a pinch of salt and pepper.
  • When the meat is almost completely cooked, add the white wine and simmer until almost all the liquids have evaporated. Turn off and set aside.
• At this point we have take care of the linguine and saffron
  • Cook the linguine in abundant salted water.
  • Take 1-2 ladles of cooking water, put it in a small bowl and melt the saffron sachets in it.
  • Drain the pasta al dente, but always keep aside more cooking water, which you can use to finish cooking the pasta in the pan.
• Now it is a question of mixing everything
  • Pour the pasta into the pan with the sauce, turn on the heat and add the water in which you dissolved the saffron.
  • Stir constantly to mix the ingredients, until all the water you have added is almost completely absorbed.
  • If the spaghetti need a few more minutes of cooking, add a few more spoonfuls of water and let it absorb.
  • Adjust at the end of salt and pepper and finish with a sprinkling of chopped fresh parsley.

Learn more about this Region

• Apulia