Creamy Pasta alla Monzese with Luganega Sausage and Saffron

Pasta alla Monzese: A Rich and Flavorful Italian Delight

Pasta alla Monzese is a traditional Italian dish hailing from the Lombardy region, specifically known for its savory, creamy sauce combined with the distinct flavors of Luganega sausage and saffron. This recipe brings a beautiful balance of richness, spice, and creaminess, perfect for any occasion. Here, we’ll guide you step by step through the preparation of this comforting pasta dish that will make your taste buds sing.

Ingredients

Instructions

1. Boil the Water for Pasta: Begin by filling a large pot with water and bring it to a boil. Once the water reaches a rolling boil, add a generous pinch of fine salt. This will be used to cook the penne rigate later, so make sure the water is well-seasoned.

2. Prepare the Sausage: While waiting for the water to boil, take the Luganega sausage and carefully remove its casing. Slice the sausage along its length and then cut it into small bite-sized pieces, approximately two centimeters each. This ensures that the sausage cooks evenly and thoroughly.

3. Sauté the Sausage: Heat a non-stick pan over medium heat. Add the sausage pieces and sauté them without any additional oil or fat. As the sausage cooks, it will release its own fats, helping it to brown and crisp up beautifully. Stir occasionally, making sure the sausage gets a nice golden color on all sides.

4. Add the Cream and Seasonings: Once the sausage is golden brown and cooked through, pour in the fresh liquid cream. Stir to combine and let it cook for another 5 to 10 minutes, allowing the cream to thicken slightly. Season the mixture with salt and freshly ground black pepper to taste.

5. Cook the Pasta: As the sausage and cream simmer, add the penne rigate to the boiling water. Cook the pasta until it’s al dente, about 9-10 minutes, or according to the instructions on the package. Be sure to stir occasionally to prevent the pasta from sticking.

6. Add the Saffron: As the pasta cooks, infuse the saffron into the cream sauce. You can do this by adding the saffron directly to the pan with the cream, or by dissolving it in a small amount of hot pasta water and then adding it to the sauce. This will give the sauce its signature golden color and delicate, aromatic flavor.

7. Combine Pasta and Sauce: Once the pasta is cooked, reserve a small cup of pasta water and then drain the pasta. Transfer the hot pasta directly into the pan with the sausage and cream sauce, using a slotted spoon or a skimmer. Toss everything together to ensure the pasta is well coated with the sauce. If the sauce seems too thick, you can add a little bit of the reserved pasta water to adjust the consistency.

8. Finish with Parmigiano Reggiano: Remove the pan from the heat and sprinkle the grated Parmigiano Reggiano over the pasta. Toss gently to combine, making sure the cheese melts into the sauce, creating a silky finish.

9. Final Seasoning: Taste the dish and adjust the seasoning with additional salt and pepper if needed. Since the sausage and Parmigiano already contribute a fair amount of saltiness, be cautious not to over-salt.

10. Serve and Enjoy: Plate the Pasta alla Monzese immediately, garnishing with a little extra grated Parmigiano Reggiano and a few twists of fresh black pepper if desired. The creamy, flavorful sauce combined with the richness of the sausage and the subtle taste of saffron is sure to impress.

Nutritional Information (per serving)

This delightful dish is perfect for a cozy dinner or when you’re looking to impress guests with your cooking skills. The combination of the creamy sauce, savory sausage, and aromatic saffron makes each bite a delicious experience. Pair it with a crisp white wine like a Pinot Grigio or a light Chardonnay for the perfect meal. Enjoy!