Creamy Sausage and Saffron Pasta alla Monzese
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
4
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Calories
841 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Sausage and Saffron Pasta alla Monzese
Description
The recipe Creamy Sausage and Saffron Pasta alla Monzese features rigatoni pasta tossed in a rich cream sauce flavored with saffron and Marsala wine. Browned luganega sausage provides a savory, meaty base that melds with the smooth cream to coat the pasta evenly. The addition of Grana Padano cheese adds a nutty dimension and helps thicken the sauce. Saffron is soaked to release its flavor and color, lending a characteristic floral and earthy note.
The sauce is simmered until slightly thickened, then combined with al dente pasta, blending pasta water as needed to adjust consistency. The texture balances tender pasta with fragrant, creamy sauce dotted with sausage pieces. The method emphasizes careful cooking of sausage and gradual integration of flavors.
Serve immediately to maintain the sauce’s delicate creaminess and sausage texture. The dish pairs well with a simple green salad or crusty bread to complement the creamy richness and saffron aroma.
Ingredients
- 360 g rigatoni 12-13oz, or penne
- 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 2oz) grated, or Parmigiano Reggiano
- ½ teaspoon saffron or 1 sachet saffron powder, threads
- 1-2 tablespoon marsala wine or Madeira, port or sherry
- salt for pasta and to taste
- black pepper to taste, ground
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Calories | 841kcal | 42% |
| Carbohydrates | 70g | 23% |
| Protein | 30g | 60% |
| Fat | 48g | 74% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 135mg | 45% |
| Sodium | 740mg | 31% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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