A creamy sausage and saffron pasta recipe from Lombardy
Pasta alla Monzese is a rich pasta recipe from the Brianza area in Lombardy, Northern Italy. This creamy sausage and saffron pasta is actually surprisingly simple to make and has just 4 main ingredients. However, it’s the combination of those ingredients makes this one of the most flavourful sausage pasta recipes I know.
Where is Brianza, home to pasta alla Monzese?
Brianza isn’t a town. It’s actually a triangular geographical area north of Monza (home to Italy’s Formula 1, Grand prix track) and south of Lake Como. The towns of the area are located in 4 different provinces , Milan, Monza, Como and Lecco. Brianza is also known as the land of the lakes.
The 5 Briantei lakes lie in what is called the upper Brianza area. This area is very lush and green and home to a number of parks and nature reserves. In the past, it was a popular summer retreat for the wealthy families of Milan who built beautiful villas by the lakes or on the surrounding hills!
Food in Brianza.
The food in Brianza is based on local agriculture, particularly maize and animal rearing, mostly pigs. So, that means lots of polenta and pork products. In fact, the area is well-known for its salami and sausages. The original sausage for this pasta alla Monzese recipe is a local type of luganega sausage called luganega di Monza. It’s made with pork shoulder, belly and trimmings as well as grana padano cheese, meat broth and marsala wine!
What is the difference between luganega and Italian pork sausages?
The main difference between luganega and other pork sausages here in Italy is mostly the shape. Luganega is a fresh quite light coloured long pork sausage that has been rolled into a spiral. In some places, they sell it by the meter! It’s particularly traditional here in Northern Italy. However, it actually originated in the ancient Southern region of Lucania, today’s Basilicata.
It was the Romans who introduced this type of sausage to the North. The luganega the people of Brianza normally use in this sausage and saffron pasta recipe is actually quite rich compared to other types. There are some types of luganega which have just salt, pepper and a herb like wild fennel or peperoncino. However, one version from Treviso has rice in it, along with cassia, cinnamon, cloves, coriander, mace and nutmeg. It’s usually served with risotto.
Risotto alla Monzese.
Speaking of risotto, this creamy sausage and saffron pasta recipe is actually based on a traditional risotto recipe from Brianza. Risotto alla Monzese has the same luganega sausage. However, there are different versions of the risotto. Some people use white wine and saffron (more similar to risotto Milanese), others leave out the saffron and use red wine.
Making pasta alla Monzese.
In contrast, most versions of pasta alla Monzese are the same. Just luganega di Monza, saffron threads soaked in a little warm water, fresh cream and grated grana padano or parmigiano cheese. Yes, that’s more or less all you need to make this fabulous sausage and saffron pasta.
Of course, finding the original type of sausage for pasta alla Monzese isn’t easy, even for me. In fact, I used a local luganega which isn’t as rich as the one from Monza. You can also use another type of Italian pork sausage. However, I added a small measure of Marsala wine to the sauce! If you don’t have Marsala, you can add a dash of Maderia wine, port or sherry. But, not a lot, just a tablespoon or two.
The pasta I used.
Traditionally, most people use a short ridged pasta tube for this sausage and saffron pasta recipe. You can use penne rigate, rigatoni, mezze maniche or elicoidali. Ridged pasta (rigate) is best because the sauces adheres to it better. I used organic rigatoni from a company called Girolomoni. Their excellent bronze extruded pasta is made with organic durum wheat which they grow themselves. This company is in Le Marche region, near Urbino.
I’m actually hoping to get the chance to visit them next year as they are located on a beautiful site with a historical monastery at its centre. But, more importantly, I’m really interested to know more about the history of the brand and their cultivation and production methods. I have read that they are one of the pioneers of organic wheat farming in Italy today!
Check out their website for more info Giromoloni pasta.
The saffron.
Saffron has been cultivated in Italy since the 14th century. So, there are many Italian recipes which include it, especially pasta recipes and, of course, the above mentioned risotto Milanese! Most of these saffron pasta recipes come from the regions in which saffron is grown, in particular Sardinia, Marche, Tuscany, Emilia, Abruzzo and Lombardy where they make this pasta alla Monzese recipe.
The saffron I used actually came from a village called Zollino in Salento, Puglia. My hubby and I visited a farm there when we were on holiday in September. I used saffron threads soaked in hot water for this sausage and saffron pasta. But, you can also use a sachet of saffron powder! They say that saffron can taste different to different people. To me, it adds a bitter sweet flavour to a dish and, of course, a lovely golden colour that makes any saffron dish look rich and luxurious, even if the ingredients are simple.
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If you do try this creamy sausage and saffron pasta alla Monzese recipe, I’d love to hear what you think. Please, write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other pasta with saffron recipes you will love!
- Pasta with saffron and pancetta
- Italian prawn saffron linguine
- Pasta with zucchini flowers, saffron and ham
- Pasta with zucchini and saffron
- Malloreddus with zucchini flowers, ricotta and saffron
- Sardinian ricotta and saffron ravioli
Alternatively, why not try potato gnocchi with saffron sauce. So good!
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Creamy Sausage and Saffron Pasta alla Monzese
Ingredients
- 360 g rigatoni or penne (12-13oz)
- 300 g luganega sausage (10oz) or other Italian pork sausage
- 250 ml fresh cream (8.5floz) preferably double cream or Italian panna di cucina
- 60 g Grana Padano or Parmigiano Reggiano (2oz) grated
- ½ teaspoon saffron threads or 1 sachet saffron powder
- 1-2 tablespoon Marsala wine or Madeira, port or sherry
- salt for pasta and to taste
- ground black pepper to taste
- extra virgin olive oil. as required
Instructions
- If using saffron threads put them in a little hot water to soak. Remove the skin from the sausage and cut the meat into chunks. Brown the sausage meat in a drizzle of extra virgin olive oil in a deep frying pan or skillet
- Put a large pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- When the luganega (sausage) is well browned, add the Marsala. Let the alcohol evaporate and then add cream and season with salt and pepper. Continue cooking on a medium heat for about 10 minutes.
- Add the water and saffron to the sauce. Stir and mix well. Raise the heat to thicken the sauce.
- Cook the pasta al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain it. Add the pasta to the pan along with the grated cheese. Mix everything together well. If the sauce seems dry add some of the pasta cooking water. Serve immediately
Nutrition
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
Kacie Morgan says
I have some sausage meat to use up after Christmas and so I may just give this a go. I love anything with saffron in it!
The Pasta Project says
Such a good idea, Kacie. It will be delicious!
Amanda says
I love everything about this pasta dish! The saffron really makes it special. Thanks so much for sharing yet another tasty recipe!
The Pasta Project says
Thank you, Amanda!
Nicoletta De Angelis Nardelli says
As most Italian pasta dishes, simple, with few good ingredients, and a ton of flavor. I loved luganega when I was in Italy and still ate meat. Never had this particular pasta but love its components. Wonderful!
The Pasta Project says
You are so right Nicoletta! It's amazing how something so simple can taste so luxurious!
Denise says
While this recipe looks crazy good, I can't wait to read through your blog! I love Italy and have been there a few times but my husband and I have a fantasy about living there for a couple months so we can see more of it. How great that you can travel around and taste all that great food! I have to show this recipe to my pasta loving sister who is also a great cook. She will love it too.
The Pasta Project says
Thank you, Denise. That sounds like a lovely plan and I hope you get to do just that!
Danielle Wolter says
I am all about this pasta. It came out delicious and creamy. The sausage and saffron were such wonderful flavors.
The Pasta Project says
I am so glad that you loved it! It feels very decadent doesn't it?!
Adrianne says
Wow!! This looks amazing!! I love the combination and saffron in this is that next level delicious. Can't wait to taste this dinner, will make its soon. Cheers!
The Pasta Project says
Let us know what you think when you do!
Dannii says
Sausage pasta is delicious comfort food and this is a great twist on it.
The Pasta Project says
Thank you, Dannii. Yes, it's absolute comfort in a dish!
Mayuri Patel says
Would have never thought of using saffron to make a delicious pasta dish. Love creamy and flavorful sauces for my pasta dishes.
The Pasta Project says
It is really delicious Mayuri!
Farah says
I absolutely love saffron and this sounds spectacular! can't wait to try this
The Pasta Project says
Thank you, Farah! The saffron is beautiful in this dish. Hope you try it soon!
Kelly Anthony says
You had me at four simple ingredients and easy to make. This sausage and saffron pasta alla monzese looks so comforting and perfect for a cold night.
The Pasta Project says
It is easy to make, but tastes divine - you can't get better than that!
Alison says
I love a good recipe that uses saffron. It's one of my favorite spices, and this pasta turned out creamy and flavorful!
The Pasta Project says
I love saffron too Alison! It is so good with the sausage too.
Adriana says
another fantastic pasta to enjoy it is creamy and so flavorful truly recommend for everyone to try we love it at home.
The Pasta Project says
Thank you, Adriana! I am glad you love it!
Cathy says
I just love all your pasta dishes and of course this one is no exception! I cannot wait to make this recipe! This looks delicious!
The Pasta Project says
Thank you, Cathy! Let us know if you try it!
Alina | Cooking Journey Blog says
Looks delicious! I would love to visit Brianza and try some local food.
The Pasta Project says
It is beautiful, Alina! I hope you get to visit (and of course eat lots of the gorgeous local food!)
Julianne Zimmerman says
Made this for a dinner party. Everyone enjoyed it, Thanks for sharing!
The Pasta Project says
Thank you, Julianne! I am so pleased to hear you made it and loved it!
Emily Liao says
Sausage mixed into pasta is always a good idea! This recipe looks delicious and will definitely be making this later during the week.
The Pasta Project says
Thank you, Emily! It's perfect for a weeknight - delicious and simple to make.
Renato de Bulhoes says
I have found two recipes to make that sausage. 1. http://www.lpoli.50webs.com/index_files/Salsiccia-luganega.pdf
2. https://www.meatsandsausages.com/sausage-recipes/fresh/italian/luganega-di-monza
The Pasta Project says
Thank you for sharing Renato!
Karen @ Seasonal Cravings says
This reminds me so much of the great pasta dishes we had when we went to Italy last summer. I miss it so much and can't seem to make them as good. This one looks perfect and I can't wait to try it.
The Pasta Project says
Thank you, Karen! It can be hard to recreate the food from a memory, maybe because everything tastes better when we are on holiday? Let me know if you try this one!
Heidy L. McCallum says
I made this pasta and one-word FANTASTIC! This recipe is a keeper. The whole office loved it at our potluck.
The Pasta Project says
I am so glad to hear that Heidy!
stephanie says
This pasta was so rich and mouth watering delicious. I will definitely be making the recipe again.
The Pasta Project says
Thank you, Stephanie! I am glad you loved it!