In northern Lombardy, just south of Lake Como and the Alps, you’ll find a historical region called Brianza. It’s an idyllic place complete with rolling hills - snow-capped in these winter months - and alluring lakes - perfect for ice skating when it’s cold enough for the water to freeze. This region’s fertile land has also supported all manner of agriculture for generations, but pigs, reared extensively here, are central to the story of Brianza. In Monza, the largest settlement in this area, pig farming has given way to a strong predilection for salsiccia, or sausage. The specialty sausage of the city, la luganega di monza, includes several distinctive ingredients, from Grana Padano cheese to Marsala wine, imbuing the sausage with a wonderful, unusual flavour. Monza’s eponymous pasta alla monzese celebrates these flavours, allowing them to infuse into panna, or cream, with silky strands of saffron, added during the cooking process.
The lovely golden lustre of our Rigatoni al Monzese is created by the addition of the saffron, or zafferano, as it is known in Italy. This exotic spice, derived from a beautiful purple flower, is also the not-so-secret ingredient in Lombardy’s iconic Risotto Milanese, which owes its heritage to a glass maker’s assistant in the late-sixteenth century. Their long history in Lombard cuisine is testament to the divine nature of the ingredients and flavours at work in this dish. We serve our sausage and saffron sauce with fresh tubes of rigatoni, whose grooves are perfect for sopping up every last morsel as we know you seriously won’t want to waste a single mouthful.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 1tbsp (15ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Cream (MILK), Pork Sausage (Pork (Origin: Ireland), Wine (SULPHITES), Salt) (36%), Chicken Stock (contains CELERY Seeds), Grana Padano Cheese (MILK, Salt, Rennet, EGG Lysozyme), Fennel Seeds, Olive Oil, Salt, Saffron (0.02%)
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 979kcal
Following nutritional information is per 100g:
- Energy 1175kJ
- Calories 281kcal
- Fat 13.7g
- Of which saturates 6.2g
- Carbohydrates 29.7g
- Of which sugars 2.3g
- Protein 9.7g
- Salt 0.6g
RECIPE CARD
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