Turkey Sage Pasta Sauce


  • 1/2 cup vegetable stock
  • 1 large pinch saffron
  • 2 tablespoons olive oil
  • 1 onion, 1/3 thinly sliced, remaining finely chopped
  • 1 lb. italian sausage made with turkey, bulk or casings removed
  • 2 sprigs fresh rosemary
  • 1 handful fresh sage leaves
  • 1/2 cup dry white wine
  • Kosher salt
  • 1 pound tubular pasta (elbows, penne, cavatappi)
  • Freshly grated Parmesan
  • Extra-virgin olive oil


  1. Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron, and keep warm.
  2. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces.
  3. When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry.
  4. Add the saffron-infused vegetable stock. Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook or allow all the liquid to evaporate.
  5. Remove the rosemary sprigs. Set aside.
  6. Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
  7. Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil.

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