Pasta with Leek Cream, Saffron, and Bra Sausage

Method

1. Clean the leek: trim the ends, make a small incision, and remove the outer leaves. Wash thoroughly. (Optional: save the roots for frying as garnish.)
2. Cut the leek into small pieces (size does not matter as it will be blended).
3. Heat a generous amount of extra virgin olive oil in a pan. Add the leek and a pinch of salt. Sauté until the leek starts to caramelize.
4. Add a splash of hot water to braise the leek. Cook for about 10 minutes until very soft.
5. Meanwhile, if not already done, soak saffron threads in hot water and let steep overnight (or for a few hours).
6. Once the leek is cooked, add the saffron water to the pan. Stir well, then remove from heat and blend with an immersion blender until creamy but still slightly rustic.
7. Add Worcestershire sauce to taste and adjust salt. Mix well.
8. Transfer the leek cream to a large skillet.
9. Cook the 'dischi volanti' (flying saucer pasta) in salted boiling water until al dente.
10. While the pasta cooks, pick the leaves from fresh thyme sprigs.
11. Drain the pasta and add it directly to the leek cream. Toss with a drizzle of olive oil to finish.
12. Plate the pasta.
13. Garnish with crumbled Crusco pepper, pieces of Bra sausage, and fresh thyme leaves.