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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown sausage in a pre-heated pan. Drain fat and set sausage aside. | 2. Add cream to the hot pan and continue to cook over low heat for 4 minutes. Add saffron and reduce sauce to the desired consistency. | 3. Chop sausage and add it to sauce. | 4. Remove cooked pasta from pot, retaining a portion of the water. Immediately add pasta to sauce and season with Parmesan cheese, salt and freshly crushed black pepper. (Thin sauce with pasta water if needed.). | 5. Transfer to large serving platter, garnish with chopped parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	8	ounces	sweet	784.7139999999999	1.4742	32.3184	71.0552
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
saffron thread	1	teaspoon		403.4676	0.0	89.7602	2.2667
penne rigate	1	lb	cooked	403.4676	0.0	89.7602	2.2667
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333
salt pepper				403.4676	0.0	89.7602	2.2667
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.