Fusilli Pasta with Sweet Italian Sausage in a Cream Saffron Sauce Serving Size - 7 Prepared By - DnD Recipe Rating * * * * *
			1 lb Dried Fusilli Pasta 2 tbsp Olive Oil 6 oz Sweet Italian Sausage 6 oz Hot Italian Sausage 2 tbsp Pine Nuts 2 tbsp Crasins 4 oz Saffron Tea (see below) 1 Cup Heavy Whipping Cream 2 Cups Arugula 1/4 Cup Pecorino Romano, Graded Salt & Pepper SAFFRON TEA: Medium Pinch Saffron Threads 1/2 Cup Water
			SAFFRON TEA: Heat a pan over medium-low heat. Add saffron threads and toast for 4 minutes, stirring often. Saffron should not turn black. Add water and bring to a boil, then reduce to a simmer for 10 minutes then set aside. In a large pot cook fusilli in boiling salted water In a large sauce pan, heat oil over medium heat, add sausages, break into small pieces and cook until brown. Add pine nuts and sauté for 1 minute, stir in crasins, saffron tea, cream, salt and pepper. Cook until fairly thick. Add arugula, 1/4 cup pecorino romano and pasta. Cook, stirring until the arugula is slightly wilted. Garnish with more pecorino romano and serve.