Saffron Pappardelle with Sausage and Parmesan Curls

I do what I like now.  I just don’t have time for it all. 
Gina Lollobrigida

saffron PappardelleVI

A little fun and something new in the kitchen this week, fun making saffron pappardelle one night, something new, a new grill pan and recipe, misoyaki glazed mahi-mahi another night, but first a wonderful easy pasta if you are into making your own pasta dough and since I found Chef Anne’s pappardelle recipe I can change things up a bit, this week I added saffron threads to the pasta dough recipe and sauce, another pasta night dinner worthy of company.

To begin with, saffron is expensive, but a pinch goes a long way.  I got a great deal on little packets so I can splurge from time to time like adding it to pasta dough and saving the odd-shaped rags of pasta for another dish so nothing goes to waste.

I used the mixer paddle to blend the flour, salt and saffron threads then slowly added the blended eggs, oil and 2 tablespoons of water, machine knead for 2 minutes and then hand kneaded for 5 minutes.    Anne’s recipe link below.

Saffron Pappardelle Dough

I called the pasta riches to rags Pasta, the “riches pasta”, Fresh Saffron Pappardelle with Sausage and Parmesan Curls, serves 6:

*About a pound of fresh pappardelle, cooked according to directions, fresh less time to cook than dried, you can used dry of course.

Saffron Pappardelle VII

1/3 of a large onion, before dicing most of the onion, reserve a few very thinly sliced rounds to top the pasta with
1/2 pound crumbled pork sausage, more if you like
1 teaspoon minced fresh rosemary
4-6 large sage leaves, minced if your sausage is primarily seasoned with sage, 4 leaves is plenty
1 teaspoon saffron (if making saffron pappardelle, a healthy pinch of saffron to the sausage sauté is enough)
1/2 cup Dry White Wine
3 tablespoons Olive Oil plus a little more to drizzle over finished pasta
Salt, Pepper
*optional minced parsley
Sauté the diced onion in EVOO for about 2-3 minutes add the crumbled sausage, herbs and saffron, when sausage is done deglaze the pan with white wine.  Drain your pasta reserving a cup of pasta water, toss pasta in sauce adding a bit of water season with a little salt and pepper, serve in warmed bowls.  Top pasta with a bit of the sliced onion; add shaved or grated parmesan and a sprinkle of minced parsley.

Pappardelle – Anne’s method link:

http://www.foodnetwork.com/recipes/anne-burrell/chef-annes-pappardelle-recipe/index.html