SAUSAGE PAPPARDELLE WITH PARMESAN CREAM
indulge in a comforting bowl of wide golden pappardelle ribbons tossed in a rich velvety parmesan and saffron-infused cream sauce packed with savory pan-seared sausage crumbles for the ultimate flavor punch finished with a dusting of aged cheese and fresh vibrant herbs captured in a cozy sun-drenched farmhouse setting that feels like home and creates the perfect rustic italian meal for a soul-warming dinner experience
HEALTHY PASTA
HEALTHY CHEF
3/19/20261 min read
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INGREDIENTS:
• 250g pappardelle pasta (fresh is best).
• 300g high-quality italian sausages (skins removed).
• 200ml heavy cream.
• 50g freshly grated parmesan cheese.
• 2 cloves of garlic (minced).
• 1 small pinch of saffron threads (optional, for color and aroma).
• fresh parsley and basil for garnish.
• salt and black pepper to taste.
• olive oil.
PREPARATION:
• STEP 1: bring a large pot of salted water to a boil and cook the pappardelle until al dente.
• STEP 2: meanwhile heat a drizzle of olive oil in a large pan and brown the crumbled sausage meat until golden and crispy.
• STEP 3: add the minced garlic to the pan and sauté for one minute until fragrant.
• STEP 4: pour in the heavy cream and add the saffron threads then let it simmer gently for 2-3 minutes until the sauce thickens slightly.
• STEP 5: drain the pasta (reserve a little pasta water) and toss it directly into the sauce.
• STEP 6: stir in the grated parmesan cheese and add a splash of pasta water if needed to reach a velvety consistency.
• STEP 7: season with black pepper and garnish with fresh herbs before serving hot.
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