Pasta alla Monzese

Method

1. Remove the casing from the Luganega sausage and cut into small pieces, about 2 cm each.
2. Heat a non-stick pan (or place a sheet of parchment paper if the pan is not non-stick) and add the sausage pieces. Cook until they release their fat and are lightly browned.
3. Add cream to the pan and cook for a few minutes, stirring occasionally.
4. Meanwhile, cook the pasta in boiling salted water until al dente.
5. Steep saffron threads in a small amount of hot pasta water to release flavor and color.
6. Add the saffron mixture to the pan with the sausage and cream. Stir to combine.
7. When the pasta is al dente, drain it and add directly to the pan with the sauce.
8. Season with a pinch of salt and a pinch of pepper. Toss to coat.
9. Turn off the heat, add grated Parmigiano cheese, and mix well. If the pasta seems too dry, add a splash of pasta water. Serve immediately.