Italian Sausage with Tomatoes and Saffron

2 oz pancetta, chopped
1 lb DLM Sweet Italian Bulk Sausage
1 cup onion, chopped
A pinch of DLM Saffron
2 cloves garlic, minced
¼ tsp DLM Fennel Seeds
(1) 28-oz can diced tomatoes
¼ cup red wine
1 Tbsp tomato paste
¼ cup heavy whipping cream
¼ cup basil
Salt and pepper to taste
1 lb fusilli pasta, cooked al dente
Parmigiano-Reggiano, freshly grated for garnish

In a medium fry pan, sauté the pancetta about 3 minutes, then add sausage and onion. Continue to cook until golden, about 5 to 10 minutes. Stir in saffron, garlic, and fennel seeds and sauté about 5 minutes more. Add the tomatoes, wine, and tomato paste, and cook over medium heat about 15 minutes. Stir in the cream and basil, and season with salt and pepper to taste.

Toss sauce with cooked pasta and garnish with grated Parmigiano-Reggiano. Serve hot.

Makes 6 — 8 servings

Allergy Warning: Contains MilkContains Wheat

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