Fusilli Bucati Corti With Sausage and Saffron Zucchini


1/2 cup 12 oz fusilli bucati corti
cups 10.5 oz sausage
2 small courgettes/zucchini
1 teaspoon saffron powder
dry white wine
1 marjoram small branch
2 tablespoons extravirgin olive oil
black pepper
grounded parmesan.


Skin off sausage and place it in a sauce pan previously heated. Cook at medium heat stirring often with a wood spoon. After 6-7 minutes add white wine and finish cooking. Set aside. Prepare the courgettes, trim off the stalky ends, wash them thoroughly and dice them. Heat oil in a small saucepan and add courgettes, marjoram, salt and saffron powder melted in warm water (about 1tbs). Put a lid on and cook for 15 minutes, stirring from time to time. When done, add sausage and take out marjoram. In the meantime, cook pasta in salted, boiling water till al dente (this kind of pasta normally needs 10 minutes), drain it in a colander then place it in a bowl with sausage and courgettes.


This pasta dish is not a refreshing and light dish thought for the hot summer wheather but, as here in the north of Italy this year we're having mild temperatures, sausage is just perfect. If you had enough of salads, caprese or cold dishes, try this pasta!




Monday, July 18, 2011 - 2:13am


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