luganega

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!

Creamy Sausage and Saffron Pasta alla Monzese

360 g rigatoni or penne ((12-13 ounces))

sausage

cream

60 g Grana Padano

tsp saffron threads (or 1 sachet saffron powder)

Marsala wine (or Madeira, port

(for

black pepper (to taste)

extra virgin olive oil. (as required)

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

A very tasty and easy to make pasta with sausage ragu recipe from Veneto, which the family is sure to love!

Bigoli pasta with Luganega sausage

sausage pork

onion

tbsp extra virgin olive oil.

parsley (chopped)

stock ((i used 1 classic Knorr stock cube))

dry white wine

tomatoes tomatoes

tsp peperoncino flakes ((optional))

Remove the skin from the sausage and break the meat into small piece with your hands or a knife. You want the sausage pieces to be quite small but not as fine as minced meat.

Heat the olive oil in a frying pan or skillet.  Add the peeled and chopped onion and peperoncino flakes (if required). Cook until the onion starts to soften.

&nbsp;Add the sausage meat to the frying pan and brown it.&nbsp;

Add half a glass of white wine and turn up the heat. When the alcohol has evaporated add the chopped parsley,  tomato pulp and/or halved fresh tomatoes and the stock.

Simmer uncovered on a low to medium heat for 20-25 minutes. Stir occasionally. Add salt and pepper to taste.

While the sauce is cooking, boil a pan of water for the pasta. Add salt once the water starts to boil and bring to the boil again.

Cook the pasta al dente according to the instructions on the packet.

When the pasta is cooked, drain it and add it to the pan with the sausage ragu. Mix the pasta and the sauce together.

Serve immediately with grated Grana or Parmigiano if required.

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Creamy Sausage and Saffron Pasta al...

Bigoli pasta with Luganega sausage

Top 2 luganega recipes from across the web

The most viewed luganega recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Sausage and Saffron Pasta al...

Bigoli pasta with Luganega sausage

The most viewed luganega recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine