Linguine with sausage and saffron sauce

INFORMATION

INGREDIENTS FOR 6 PEOPLE

  • 2 tablespoon EVOO
  • cup heavy cream
  • 1 + 1/2 Sausage & saffron sauce
  • 1/4 cup freshly grated parmesan
  • 500g bavette

DIRECTIONS

  1. Boil the Babette (10 min) In the meantime:
  2. Add EVOO to pan on medium-low heat and then add the sauce.
  3. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Add cooked Bavette "al dente" to pan along with a little of the cooking water, about 2-3 tablespoons.
  5. Simmer for an additional minute or so. Season with black pepper and EVOO and serve immediately. Buon appetito!

CHEF'S TIPS - For a richest and light version, you can also add 1 cup of tomato sauce along with sausage & saffron sauce and then garnish with Parmigiano cheese on top.

WINE PAIRING SUGGESTIONLibero Chianti DOCG

 

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