Creamy Sausage and Saffron Pasta alla Monzese - L'Italiano Recipe

Creamy Sausage and Saffron Pasta alla Monzese

Time: 25 min

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 ever.


  • 360 g rigatoni or penne (12-13oz)
  • 300 g sausage (Salumificio La Vigna, Sweet sausage)

  • 250 ml fresh cream (8.5floz) preferably double cream or Italian panna di cucina

  • 60 g Grana Padano or Parmigiano Reggiano grated

  • 1/2 tsp saffron threads or 1 sachet saffron powder

  • 1-2 tbsp Marsala wine or Madeira, port or sherry

  • salt for pasta and to taste

  • ground black pepper to taste

  • extra virgin olive oil. as required

Made with Sweet sausage 10kg

All the products of the brand Salumificio La Vigna


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 La Vigna Sweet 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

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