City Nomads > Food & Drinks > Food > Easy Recipes > In the iO Italian Osteria Kitchen with Chef Anna Borrasi: Orecchiette with Saffron & Sausage Recipe
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In the iO Italian Osteria Kitchen with Chef Anna Borrasi: Orecchiette with Saffron & Sausage Recipe

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PUBLISHED April 15th, 2015 04:00 pm | UPDATED June 12th, 2020 10:23 am

Last week, we shared Chef Anna’s Anchovies Beccafico recipe from Etna Italian Restaurant, but our capers didn’t stop with anchovies though. We also whipped up one of the signatures at her second restaurant, iO Italian Osteria, the Orecchiette with Saffron & Sausage Recipe.

Tip: the original recipes calls for pork sausage but you can use chicken or veal too!

Ingredients (serves 4)

400g orecchiette pasta

400g pork sausage
(you can also use chicken or veal)

1 onion

2 garlic cloves

50g Italian parsley

100g Pecorino cheese (goat cheese)

150g cream

150 ml of white wine

2g saffron

50g extra virgin olive oil

Method

Chop onion and garlic. Pan fry both with olive oil. Add pork sausage and brown. Then, add wine and let it evaporate.

Meanwhile, add pasta to boil in salted water.
When ready (al dente), add to the pan holding the sausage. Mix together, then add the cream and saffron.

Stir and let the flavours meld together nicely. Serve with a sprinkling of pecorino and a sprig of parsley.


Chief Editor

Emily is a stickler for details, a grammar Nazi, and a really picky eater. Born and bred in Singapore, she loves cats, the written word, and exploring new places. Can be bribed with quality booze across the board.