Prep. Time: 5′    Cooking Time:15′     Serves 4


  • 500 grams pappardelle pasta
  • 4 pieces rustic sausages
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • 2 cups finely chopped tomatoes
  • 3 threads saffron
  • 250 grams heavy cream
  • Salt
  • Pepper
  • Grated cheese to serve


  1. Take the sausages out of the casings and chop them into slices.
  2. In a non-stick pan, brown the sausage over high heat.
  3. Add the minced garlic and paprika.
  4. Let it cook for 2 minutes and then add the tomatoes.
  5. Season with salt, pepper, and add the thyme.
  6. Simmer for 5 minutes.
  7. Boil the pappardelle pasta in salted water.
  8. Beat the eggs with the cream. Let it rest aside.
  9. Drain the pasta and throw it back into the warm pot.
  10. Add the sauce, parsley, and the egg mixture with cream.
  11. Mix well until the eggs are cooked from the heat.
  12. Serve immediately and sprinkle with plenty of grated cheese.


Source: Argiro Barbarigou