Fusilli Bucati Corti With Sausage and Saffron Zucchini
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!
Total Steps
8
Ingredients
11
Tools Needed
6
Ingredients
- ground parmesan
- black pepper
- salt
- 1 branch marjoram
- 2 tablespoons extra virgin olive oil
- 1 teaspoon saffron powder
- dry white wine
- 10.5 ounces sausage
- 2 small zucchini
- 12 ounces fusilli bucati corti
- 1 tablespoon warm water
Instructions
Step 1
Skin off the sausage. Heat a saucepan and place the sausage in it. Cook at medium heat, stirring often with a wood spoon.
Step 2
After the initial cooking time, add white wine and finish cooking the sausage.
Step 3
Set the cooked sausage aside.
Step 4
Prepare the zucchini: trim off the stalky ends, wash thoroughly, and dice them.
Step 5
Heat oil in a small saucepan. Add the diced zucchini, marjoram, salt, and saffron powder (melted in about 1 tablespoon of warm water). Put a lid on and cook, stirring from time to time.
Step 6
Once the zucchini is cooked, add the sausage mixture. Take out the marjoram branch.
Step 7
In the meantime, cook the fusilli bucati corti in salted, boiling water until al dente.
Step 8
Drain the pasta in a colander, then place it in a bowl with the sausage and zucchini mixture.