Makaroni ba Sosis va Zeytoon (ماکارونی با سوسیس و زیتون) — Persian-Style Macaroni with Sausage and Olives

• 320 gDried macaroni (short tubes or penne) (choose ridged shapes for better sauce cling)
• 12 gFine sea salt (for salting pasta water)
• 30 mlOlive oil (divided)
• 300 gBeef or chicken sausage (halal-style if needed; sliced into 6 mm rounds)
• 150 gYellow onion (finely diced)
• 200 gMushrooms (cremini or button; sliced 5 mm)
• 12 gGarlic (about 4 cloves; finely grated or minced)
• 2 gGround black pepper (about 1 tsp)
• 1 gGround turmeric (about 1/2 tsp)
• 1 gRed pepper flakes (optional, about 1/2 tsp)
• 120 gGreen olives, pitted (sliced; rinse briefly if very salty)
• 200 mlHeavy cream (35% fat preferred)
• 2 tspLemon zest (finely grated, from 1 lemon)
• 30 mlLemon juice (freshly squeezed, about 2 tbsp)
• 20 gFresh parsley (finely chopped)
• 120 mlPasta cooking water (reserved; add more as needed)

Instructions

1. 1

   Bring a large pot of water (about 4 liters) to a rolling boil. Add 12 g salt, then add 320 g macaroni. Cook until just al dente, about 1–2 minutes less than the package time (typically 8–10 minutes). Reserve 120 ml pasta water, then drain the pasta well.

2. 2

   While the pasta cooks, heat 15 ml olive oil in a wide skillet over medium-high heat (about 200°C pan surface). Add sliced sausage and brown for 5–7 minutes, stirring occasionally, until edges are crisp and rendered fat coats the pan. Transfer sausage to a plate, leaving the flavorful drippings behind.

3. 3

   Reduce heat to medium. Add the remaining 15 ml olive oil, then add diced onion and cook 4–5 minutes until translucent and lightly golden. Add mushrooms and cook 6–8 minutes, stirring, until their moisture evaporates and they begin to brown. This concentration step prevents a watery sauce.

4. 4

   Add garlic and cook 30–45 seconds until fragrant. Stir in black pepper, turmeric, and optional red pepper flakes for 20 seconds to bloom the spices. Return the browned sausage to the skillet, then add sliced green olives and toss for 1 minute so the briny flavor distributes evenly.

5. 5

   Lower heat to medium-low. Pour in the cream and 60 ml of the reserved pasta water. Simmer gently for 2–3 minutes, stirring, until the sauce looks glossy and lightly thickened. Add the drained pasta and toss for 1–2 minutes, adding the remaining pasta water gradually if needed for a silky coating.

6. 6

   Turn off the heat. Stir in lemon zest, lemon juice, and chopped parsley. Rest the pasta 2 minutes so the sauce clings and the flavors round out. Taste and adjust with a small pinch of salt only if needed (olives and sausage vary). Serve hot with extra parsley and lemon zest.