Recipe

		Fusilli Pasta with Sweet Italian Sausage in a Cream Saffron Sauce
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.