Penne with Sausage and Saffron

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Serves 6 servings
Cook Time

One word…addictive!

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  • 1/8 Teaspoon
    crumbled saffron threads
  • 2 Tablespoons
    olive oil
  • 1 Cup
    thinly sliced onion
  • 1 Tablespoon
    fresh thyme leaves
  • 3/4 Pounds
    sweet italian sausage
  • 1 Cup
    heavy cream
  • 1 Pound
    penne pasta


  1. Bring a large pot of salted water to a boil. Meanwhile, combine 1 tablespoon water and saffron in a small bowl; set aside.

  2. In a large nonstick skillet, heat oil over medium-high heat. Add onion and thyme; cook, stirring frequently, until onion is softened, about 4 minutes, then add sausage and cook, breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 6 minutes. Add cream, saffron mixture and generous pinch salt; bring to a simmer and cook for 2 to 3 minutes. Remove from heat and cover to keep warm.

  3. Add pasta to the boiling water and cook until al dente. Drain, then transfer to a large bowl; immediately add cream mixture and toss to combine. Adjust seasoning and serve immediately.


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