The rest of the uncooked saffron pasta got a simple sauce made from a bratwurst, onion, garlic, herbs, and a can of tomatoes. Simple, but pretty deep; I cooked the sauce for a while to deepen the flavors and thicken it up, and the sausage and onion had caramelized really well. I love the creamy richness of the fresh pasta, and saffron has such a wonderful perfume which melded nicely with the sausage flavor. To celebrate a cooler, rainy night, this was beautifully accompanied by another 1997 Gevrey-Chambertin “Les Cazetiers.”
