Penne with saffron sausage

Ingredients for 4 servings:

• 500g penne
• 500 g pork sausage, coarse
• 3 garlic cloves, chopped
• 3 bags of saffron powder
• 2 tsp fennel seeds
• 1 tsp peppercorns, black
• Salt
• olive oil
• Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the penne in plenty of salted water until al dente. In the meantime, remove the skin from the sausage and fry it in a large frying pan with a little olive oil. When it’s cooked, use two spatulas to break it up into small pieces. Put the fennel seeds and black pepper together in a mortar and pestle and grind them. Add them to the sausage along with the chopped garlic and heat until just hot. When the penne is almost al dente, skim off about 2 dl (no more!) of the cooking water and stir in the saffron. Add it to the sausage, mix it together, and only now season with salt. Place the drained penne directly on top of the sausage, drizzle with a little olive oil, and stir to combine. Serve on plates and garnish with grated Parmesan cheese.