If you’ve been reading this blog for a while, you’ll know I don’t usually cook with sausage. In fact, I can only think of one other time I wrote about using this ingredient. But tonight, when I was racking my brain trying to come up with something to eat for dinner, I had a flash to a delicious meal I enjoyed recently at Flour + Water in San Francisco with Maris and Jessi, specifically my favorite dish of the evening: homemade penne pasta with rabbit sausage.
Tonight’s dinner wasn’t nearly as fancy (I did work today, after all), but it was good and very filling with the slightly kicky sausage and sweet Delicata squash. The dish consisted of rigatoni, Italian chicken sausage, winter squash, spinach, lots of garlic, and a little bit of saffron.
I know what you must be thinking: Saffron? What?
I actually bought a small bag of this pricey spice a while ago but completely forgot about it until I returned home from BlogHer Food with a tiny container of it in one of the gift bags.
Saffron is the most expensive spice by price and adds a yellowish/orangish hue to whatever dish it’s used. I can’t really describe the flavor other than call it a bit floral, but know that a little goes a long way. The most well-known uses are in Risotto Milanese and Paella Valenciana. In today’s pasta dish, the saffron flavor is subtle but nicely accents the other strong flavors. You can omit the saffron if you’d like, but it’s a nice way to use it if you happen to have it on hand.
Here’s the recipe for Chicken Sausage & Squash Rigatoni: