28
Oct

PAPPARDELLE WITH SAUSAGE AND SAFFRON

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PAPPARDELLE WITH SAUSAGE AND SAFFRON

MARCELLA HAZAN MAKES THIS DISH WITH GROUND VEAL, BUT I’M NOT BUYING MUCH VEAL THESE DAYS, SO I TRIED SUBSTITUTING ITALIAN SAUSAGE, COMBINING THE STUFFING FROM SWEET FENNEL AND SPICY SAUSAGE.

 IF YOU LIKE HEAT, CHANGE THE PROPORTION OF SPICY TO SWEET.  SAFFRON IS PRICEY BUT A LITTLE GOES A LONG WAY AND ITS INTENSE FLAVOR IS UNIQUE.  HEAVY CREAM GIVES IT A RICH CONSISTENCY, COATING THE EGG-BASED PAPPARDELLE WITH THIS LUXURIOUS SAUCE.

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Categories : MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES

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