Salsiccia meets the sweetness of tomato, the kick of chili, and a deep, rounded note of saffron and mussel powder.

What you'll need:

400 g salsiccia

2 shallots

1 carrot

2 stalks celery

3 cloves garlic

300g cherry tomatoes

1 tbsp tomato paste

0.5 tsp chili flakes

0.5 g saffron

0.5 tbsp mussel powder

500 g strained tomatoes 

1 dl pasta water

25 g butter

400 g spaghetti

Parmesan

Basil

Directions:

Finely chop the shallots, carrot, celery, and garlic. Cut the tomatoes into smaller pieces. Remove the skin from the salsiccia and crumble it into smaller pieces. 

Brown the minced meat in a frying pan until golden brown, then transfer to a bowl. Pour the fat back into the pan and sauté the shallots, carrot, celery, and garlic until softened. Add the minced meat along with the cherry tomatoes, chili, saffron, mussel powder, and tomato paste, and sauté for a few more minutes.

Pour in the strained tomatoes and let the sauce simmer for about 20 minutes while you cook the spaghetti al dente. Save a little (about 1 dl) of the pasta water and use it to thin the sauce towards the end. Finish with butter. Season with salt and pepper. Toss the pasta into the sauce. Top with grated Parmesan and fresh basil.