Creamy Sausage and Saffron Pasta alla Monzese

5 from 35 votes

Creamy Sausage and Saffron Pasta alla Monzese

This creamy sausage and saffron pasta recipe from Lombardy is actually surprisingly simple to make and has just 4 main ingredients. It is simple enough for a great weeknight dish but rich and luxurious too!

Prep Time5

Cook Time25

Course: Main Course

Cuisine: Italian, Lombardy, Northern Italy

Keyword: authentic Italian pasta recipe, Italian food, Italian recipe, Italian sausage, luganega, saffron, sausage pasta

Servings:

Calories: 841kcal

Author: Jacqui

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