SERVES 4 persons COOKS in 20 minutes DIFFICULTY not too tricky
250 gr. fresh eggs pappardelle
300 gr. fresh italian sausage
½ glass of white wine
1 sachet of saffron
1 spring of fresh sage and fresh rosemary
2 tablespoon Parmigiano cheese
4 tablespoon of olive oil
salt and pepper
Peel the onion, chop finely and place it in a large non-stick frying pan to fry with the olive oil, the sage and the rosemary.
Squeeze the sausage meat out of the skin into the pan, mix it up and stir together with the sauce. Continue cooking on medium-high heat.
Loosen the sauce with wine. Cover the saffron with some hot water then mix with the sauce and cook for about 10 minutes, tossing.
Meanwhile, put 3 liters of water to heat, once it reaches boiling point add three spoons of sea coarse salt and then add in the pasta. Cook the pasta according to the time specified on the packet.
Drain the Pappardelle and pour it into the frying pan and toss well so the pasta absorbs the flavour.
Season with salt and pepper.
Finish with a generously sprinkle of Parmesan cheese.