Pasta with Grilled Poultry Sausages

Grilled turkey sausage sliced thin and tossed with ziti pasta, diced fresh tomatoes, roasted red peppers, and a saffron-infused sherry wine vinegar dressing. This is a warm pasta salad with Mediterranean leanings that comes together in 30 minutes and feels lighter than most sausage pastas.

The saffron vinegar is the ingredient that lifts this above a basic sausage-and-pasta toss. Dissolving saffron threads in sherry wine vinegar creates a golden, aromatic dressing that stains the pasta and vegetables with color and adds a floral, honeyed quality you won’t find in any bottled dressing. Mix it with the olive oil, tomatoes, and peppers in the bowl first so it has time to bloom while the sausages grill.

Grill the sausages on a lightly oiled stovetop grill for about 6 to 7 minutes per side until cooked through. Prick them before grilling so the casing doesn’t burst and the fat renders out, keeping the finished dish from being greasy. Slice them thin once they’re done and add them warm to the tomato-pepper mixture so they absorb the saffron dressing.

Drain the pasta and toss everything together. The heat from the pasta and sausages gently warms the raw tomatoes without cooking them, preserving their fresh, juicy bite.

Pro Tips

• Use spicy turkey or chicken sausage for a kick; mild works if you prefer less heat
• Dissolve the saffron in the vinegar at least 10 minutes before using for the deepest color and flavor
• Seed the tomatoes before dicing to keep the dish from getting watery
• Garnish with just the green parts of the scallions for color contrast

Variations

• Italian sausage: Use sweet or hot Italian pork sausage instead of poultry
• Cold salad: Chill after tossing for a summer pasta salad
• Arugula: Toss in a handful of fresh arugula with the hot pasta for a peppery bite