Strascinati with saffron, mushrooms and sausages

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Strascinati are a pasta shape popular in Cascia and Monteleone di Spoleto, rustic yet flavorful, as only handmade pasta can be. Strascinati are made from small scraps of egg pasta that are rolled out on a flat surface until they form a tight, rounded shape.
Traditionally, they’re served with a sausage, egg, and pancetta sauce, but today we’re experimenting with a tasty variation made with seasonal mushrooms and saffron.

Ingredients

  • 350g strascinati
  • 1 pork sausage
  • 1 shallot
  • 1 clove garlic
  • 250g pioppini mushrooms
  • ½ glass red wine
  • 125ml cream
  • 1 sachet ground saffron
  • Thyme
  • Extra virgin olive oil
  • Salt

Procedure

Peel and finely chop the shallot and garlic and brown them in a large pan with a little oil. Remove the casing from the sausage and brown it, breaking it up with a ladle. Add the cleaned mushrooms and cook until fragrant; deglaze with the wine and season with salt and pepper.
Add the cream and let it simmer for a few minutes. Infuse the saffron in half a cup of hot water and then add it to the mixture, which will then be tossed with the pasta. Stir in a drizzle of raw oil and a few thyme leaves.

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