My wife described this pasta last week, as we were testing the recipe, as “very feminine”… to me it means that this dish makes a perfect lunch!
As much as this sauce is rich in flavor, it is not an aggressive recipe for your palate, it has no kick, so to speak, but more a very round and politically correct aroma that you can feel on the back of your palate… you can smell it from the “inside”… balsamic, yes, that’s the right word. Never described a pasta dish as balsamic in my life though… I guess try the recipe and let me know if you understand what I mean.
Main ingredients of this recipe, aside from a good dry white wine (we used a Santa Margherita for this one), are pork sausages and fresh herbs.
I would recommend to cook with sausages that are not too spicy, or the aroma of the Saffron will suffer a bit: we now cook our Pasta al Vino using a combination of hot and mild pork sausages…. as a rule of thumb though, please avoid any fennel or anise seeds in your meat, otherwise your pasta instead of having a polite balsamic tone, it will attack your mouth with the violence of a nasty cough syrup!
Make sure you got a good playlist loaded in your iPod, crank the volume, fill a glass with some chilled white wine, wash your hands and let’s get going!