Saffron Orecchiette with Two Porks
Transform your weeknight dinner into a gourmet Italian masterpiece with this recipe for Saffron Orecchiette with Two Porks. Featuring tender orecchiette pasta enveloped in a luxurious saffron-infused cream sauce, this dish boasts the perfect balance of rich, savory flavors. Crisp pancetta and flavorful Italian sausage provide a hearty, meaty base, while baby spinach adds a fresh pop of color and nutrition. The dish is finished with a touch of dry white wine, melted Parmesan cheese, and a garnish of fragrant parsley. Ready in just 45 minutes, this decadent yet approachable recipe is ideal for date nights or small gatherings. Keywords: saffron orecchiette, two pork pasta, creamy saffron sauce, pancetta and sausage pasta, Italian comfort food.
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Recipe Information
Ingredients
- 400 grams Orecchiette pasta
- 0.25 teaspoons Saffron threads
- 3 tablespoons Hot water
- 100 grams Pancetta, diced
- 200 grams Italian sausage, casing removed
- 2 cloves Garlic cloves, minced
- 100 ml Dry white wine
- 200 ml Heavy cream
- 60 grams Grated Parmesan cheese
- 100 grams Baby spinach
- 2 tablespoons Olive oil
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Chopped parsley, for garnish
Instructions
In a small bowl, steep the saffron threads in 3 tablespoons of hot water for 5 minutes to release their color and flavor.
Bring a large pot of salted water to a boil and cook the orecchiette according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Meanwhile, heat a large skillet over medium heat and add the olive oil.
Add the diced pancetta and cook for 3-4 minutes until it begins to crisp.
Add the Italian sausage to the skillet, breaking it up into small pieces with a spatula. Cook until browned and fully cooked, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly.
Reduce the heat to low and add the steeped saffron along with its water and the heavy cream. Stir to combine and let the mixture gently simmer for 2 minutes.
Add the grated Parmesan cheese and stir until melted and fully incorporated. Season with salt and black pepper to taste.
Toss the drained orecchiette into the skillet, mixing well to coat the pasta in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Fold in the baby spinach and allow it to wilt for 1-2 minutes.
Serve the saffron orecchiette immediately, garnished with chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 6560 mg | 285% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.1 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1106 mg | 85% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
