Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Cavatappi al Vino
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 512
- Total Fat
- 23 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 29 milligrams
- Sodium
- 483 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 2 grams
- Protein
- 16 grams
- Sugar
- 4 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1 cup vegetable stock
1 large pinch saffron
2 tablespoons olive oil
1 onion, 1/3 thinly sliced, remaining finely chopped
4 Italian pork sausages, casing removed
2 sprigs fresh rosemary
1 handful fresh sage leaves
1/2 cup dry white wine
Kosher salt
1 pound cavatappi pasta
Freshly grated Parmesan
Extra-virgin olive oil
Directions
- Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
- When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth.
- Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
- Remove the rosemary sprigs. Set aside.
- Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
- Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate.