Very easy 25 min4 ServesLow


Rating: 4 out of 5.

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!

Linguine400 g
Sausage360 g
White wine200 ml
ParsleyA few leaves
Saffron4 sachets
Extra virgin olive oilTo taste
SaltTo taste
PepperTo 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

Cookies are important for the operation of this website, to guarantee your security and to improve your experience.
By clicking OK, you agree to the use of these cookies. For more information, see our Privacy Policy.