Fusilli Zafferano Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook the fusilli according to package instructions until very al dente (about 1–2 minutes less than package time) so it finishes cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

When sauce is ready, add the drained pasta to the skillet with the sauce and toss to combine. If the sauce seems thick, add a few tablespoons of reserved pasta water at a time to reach a silky coating that clings to the fusilli.

Off the heat, stir in the baby arugula and half of the grated cheese until arugula wilts slightly. Taste and adjust salt and pepper. Plate and finish with remaining cheese, toasted pine nuts, and a grind of black pepper.

In a large wide skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter is foaming, add the removed sausage meat, breaking it up with a spoon. Cook until well browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a bowl and set aside, leaving rendered fat in the pan. If pan is dry, add a teaspoon more oil.

Add the finely diced onion to the skillet and cook over medium-low heat until soft and translucent, about 5–6 minutes. Add the minced garlic and 1/4 teaspoon red pepper flakes (if using) and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Return the browned sausage to the pan with the softened onions and garlic and stir to combine, cooking together 1–2 minutes to marry flavors.

Bloom the saffron: place the saffron threads in a small heatproof cup, add 2 tablespoons hot (not boiling) water, stir, and let steep for 5–8 minutes until the liquid is deeply golden.

Deglaze the sausage-pan: increase heat to medium-high and add 1/2 cup dry white wine (or chicken stock). Scrape up any brown bits from the bottom of the pan. Let the liquid reduce by about half, 2–3 minutes.

Lower heat to medium and add 1 cup heavy cream to the pan, followed by the saffron and its soaking liquid. Stir to combine and bring to a gentle simmer. Cook until the cream thickens slightly, about 4–6 minutes. Do not boil vigorously—keep it at a gentle simmer so the cream reduces and the saffron flavor infuses.

Stir in the grated lemon zest and 1 tablespoon fresh lemon juice. Add the dried currants and toasted pine nuts, reserving a small pinch of nuts for garnish. Simmer another 1–2 minutes to plump the currants and meld flavors.

Taste the sauce and season with salt (start with 1/4 teaspoon) and freshly ground black pepper. Remember the pasta water and cheese will add saltiness, so adjust gradually.