There are certain pasta dishes that feel a little bit indulgent, yet come together with very little effort, making them perfect for a cozy evening at home or for entertaining friends. This creamy spaghetti brings together a handful of bold ingredients that each add their own personality to the dish, resulting in a sauce that is both rich and beautifully balanced.
Savory sausage forms the backbone of the sauce, adding depth and a hint of spice, while tender artichokes lend a subtle earthiness that pairs wonderfully with the other flavors. I often keep frozen artichokes on hand for convenience, as they work perfectly in dishes like this and eliminate the need for extensive prep.
What truly sets this pasta apart is the addition of saffron, which infuses the cream with its delicate floral aroma and warm golden hue. Just a small pinch transforms the entire dish, giving it an elegant touch. The smoked Gouda adds a gentle smokiness and melts seamlessly into the cream, creating a velvety sauce that clings to every strand of spaghetti.
Finished with fresh basil for a pop of color and brightness, this pasta is both comforting and a little bit special—one of those dishes that feels just as appropriate for a weeknight dinner as it does for a casual dinner party.
Description: A rich and creamy spaghetti with sausage, artichokes, and saffron, finished with smoked Gouda and fresh basil for a subtly smoky, elegant twist.
Ingredients
- 12 Ounces Spaghetti 1 Pound Italian Sausage Spicy or Mild 3 Minced Garlic Cloves
- 1 1/2 Cups Of Chopped, Thawed Frozen Artichokes
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 Tablespoon Dijon Mustard
- Pinch Of Saffron Threads 1 ½ Cups Shredded Smoked Gouda
- 2 Tablespoons Sliced Fresh Basil
- Salt & Pepper To Taste
Instructions
- Add sausage to a large skillet and cook and crumble over medium-high heat for 6-7 minutes, until browned.
- Drain off any excess grease.
- Reduce the heat to medium, then add garlic and artichokesand cook for 1 minute.
- Add 1 cup chicken broth and scrape up the browned bits on the bottom of the pan. Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard and saffron.
- Reduce the heat to medium-low and simmer for 10 minutes until thickened, stirring intermittently. Bring a large pot of water to a boil and cook pasta until it is “al dente”.
- Remove a cup of pasta water and drain pasta.
- Once sauce has thickened, thickened, stir in 1 ½ cups shredded smoked gouda until fully melted.
- Add 2 tablespoons sliced fresh basil, then taste and season with salt and ground black pepper. Add the pasta to the sauce and toss to coat.
- If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce (this is especially helpful if the pasta sits for any amount of time before serving).
- Serve, topped with grated Pecorino cheese.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 275Total Fat: 23gSaturated Fat: 15gUnsaturated Fat: 9gCholesterol: 71mgSodium: 395mgCarbohydrates: 14gFiber: 6gSugar: 3gProtein: 5g