Penne with Sausage and Saffron

Years ago, my parents bought me a subscription to the (now defunct) La Cucina Italiana magazine, which assured that every two months, I’d get 70 pages full of pictures that would make me hungry, and very few recipes I would ever make, on account of the fact that most of them included exotic or at least non-everyday ingredients like rabbit, or required more cooking and prep time than a working day (or at that point, a working boyfriend) could invest most nights of the week.  However, about a dozen recipes have made it into our frequent rotation; this is one of them.  Its one of the wife’s favorites, and the munchkin can’t get enough of it.

It’s pretty easy. Take a white onion, sautee it in a little canola oil with some thyme for about 5 minutes or just until the onions start to brown.  Toss in about a half pound of sausage meat (I think the original recipe calls for sweet, but hot can work too), then add about cup of cream and a heavy pinch of saffron (bloom the saffron in a bit of water before adding to the cream).  Let that thicken up for a few minutes, then toss the sauce over your favorite cut pasta.

As always, serve with red wine.  If you’re the parent of a toddler, lots of red wine.

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