Makaroni ba Sosis va Zeytoon (ماکارونی با سوسیس و زیتون) — Persian-Style Pasta with Sausage, Olives, and Creamy Lemon Finish

• 11.5 ozMacaroni (short tubes or penne)
• 12 gSalt (for pasta water) (About 2 tsp fine salt)
• 2 tbspOlive oil (2 tbsp)
• 10.5 ozSausage (Halal beef or chicken sausage, sliced into 5 mm rounds)
• 5.3 ozYellow onion (Finely diced)
• 7.1 ozMushrooms (Sliced)
• 12 gGarlic (About 4 cloves, finely grated or minced)
• 1.1 ozTomato paste (2 tbsp)
• 2 gGround turmeric (1 tsp)
• 1 gBlack pepper (1/2 tsp)
• 4¼ ozGreen olives, pitted (Sliced into rings)
• 2 gLemon zest (From 1 lemon, finely grated)
• 2 tbspLemon juice (2 tbsp, freshly squeezed)
• ½ cupHeavy cream (1/2 cup)
• 20 gParsley (Finely chopped (about 1/2 cup loosely packed))
• ½ cupReserved pasta cooking water (Use as needed to loosen the sauce)

Instructions

1. 1

   Bring a large pot of water to a rolling boil, then add 12 g salt. Add the macaroni and cook until just al dente, about 1–2 minutes less than the package suggests so it stays firm when tossed with the sauce.

2. 2

   Before draining, measure and reserve 120 ml of the pasta cooking water. Drain the macaroni well and set it aside so excess water does not dilute the sauce.

3. 3

   Heat 30 ml olive oil in a wide skillet over medium-high heat until it shimmers. Add the sliced sausage and brown for 5–7 minutes, stirring occasionally, until the edges caramelize and the pan develops flavorful browned bits.

4. 4

   Add the diced onion to the skillet and cook for 4–5 minutes until translucent and lightly golden. Stir in the mushrooms and cook for 5–6 minutes more, letting their moisture evaporate so they sauté rather than steam.

5. 5

   Reduce heat to medium and add the garlic, cooking for 30–45 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring constantly, to remove rawness and deepen the color.

6. 6

   Stir in turmeric and black pepper, coating the sausage and vegetables evenly. Add 60 ml of the reserved pasta water and scrape the bottom of the pan to dissolve the browned bits into the sauce.

7. 7

   Lower the heat to medium-low and pour in the cream, stirring until the sauce looks cohesive and glossy. Simmer gently for 2 minutes; keep it below a boil so the cream stays smooth.

8. 8

   Add the drained macaroni to the skillet and toss thoroughly so every piece is coated. If the sauce looks tight, add the remaining reserved pasta water in 15–30 ml increments until it becomes silky and clings to the pasta.

9. 9

   Stir in the green olives, lemon zest, and lemon juice, then cook for 1 minute to marry the flavors. Turn off the heat and fold in the chopped parsley so it stays bright and aromatic.

10. 10

    Let the pasta rest for 2 minutes before serving so the sauce lightly thickens and settles onto the macaroni. Serve hot, making sure each plate gets sausage, mushrooms, and olives for the full Persian-style balance of savory and briny.