Adapted from a recipe from Assagio Ristorante in Seattle, WA, you'll taste all the important things in this hearty pasta dish ... spicy, sweet, buttery, creamy, earthy ... something to hit all the emotional notes!
116-ouncepackage of casarecce, fusilli, or shellsa 12-ounce package is fine as that seems to the be the new norm
1poundspicy Italian sausageUse mild if you prefer.
2Tablespoonspine nuts
2TablespoonsZante currantsSee notes
2cupfresh baby spinach leaves
⅓cuppecorino or parmesan cheese
Instructions
Put the cream in a small saucepan over very low heat. You're just looking to warm it. Add the pinch of saffron threads and allow it to just get warm. Turn the heat off just before a "skin" forms. IF a skin forms, don't panic. Simply pull it to the side of the pan and spoon it out. You can let the saffron cream sit for a bit while you prepare the rest of the dish. You can even make it ahead and refrigerate it. If you do this, bring it back to room temperature before adding it to the recipe.
In a large saute pan or 12-inch cast iron skillet, brown the Italian sausage. Once it's browned, add the pine nuts and Zante currants. Stir it around so that the pine nuts and currants take on a bit of the sausage flavor.
Slowly add the saffron cream, all the while stirring. Season with salt and pepper. Allow to thicken just a bit over low to medium heat.
Add the spinach to the skillet and stir to combine.
Finally, put the pasta into the skillet. Toss everything to combine.
Serve immediately with copious amounts of freshly grated parmesan cheese.
Keyword Italian sausage, one skillet dinner, pasta