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.
