Pasta with leek cream, saffron and Bra sausage
Indulge in the rich flavors of our Pasta with leek cream, saffron and Bra sausage, a delightful dish ready in just 40 minutes! This creamy pasta recipe is not only quick and easy, perfect for a weeknight dinner, but also offers a dairy-free option, making it accessible to everyone. Garnish this exquisite saffron pasta with crispy 'peperoni cruschi' for an unforgettable culinary experience.
Dietary Information
Servings:
- 1
To prepare the pasta with leek cream, saffron and Bra sausage, first put the saffron threads in hot water and let them soak overnight 1. Remove the roots 2 and the green part of the leeks. Remove the first 1-2 layers 3 and wash them.
- 2
Roughly chop the leeks into rounds 4. In a pot, heat a generous amount of oil, add the leeks 5, salt 6 and sauté well for a few minutes.
- 3
Cover with hot water 7 and let it simmer for 10 minutes, until the leeks have softened. Meanwhile, fry the 'peperoni cruschi', deprived of the stem and seeds 8, in seed oil at 150°-160° for a few seconds, stirring constantly. Drain them on absorbent paper to remove excess oil 9.
- 4
Add the dissolved saffron 10 to the leeks, stir and turn off the heat. Blend with an immersion blender 11 until you get a fairly homogeneous cream, it is not necessary that it is completely smooth. Add the Worcestershire sauce 12, season with salt and mix.
- 5
Finally, flavor with a few thyme leaves 13. Cook the pasta in plenty of boiling salted water 14. Drain the pasta al dente and transfer it to the pan 15, then mix everything together.
- 6
Turn off the heat, add a drizzle of oil and stir 16. Plate and complete with the roughly crumbled 'peperoni cruschi', the raw Bra sausage in pieces 17 and a few thyme leaves. The pasta with leek cream, saffron and Bra sausage is ready to be served 18!
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