Monza style pasta (Pasta alla monzese, region Lombardia)

Ingredients (4 servings)

penne (a kind of pasta) – 350/400 g

mild lean pork sausage - 250 g

fresh cream - 250 g

saffron - 1 package

grated parmesan - 60 g

salt and pepper

Preparation

Cut the sausage skin by using a pointed knife and remove it completely. Cut it into small pieces to form meat balls. Place the meat balls in large pan but do not add any oil, as the meat will release its fat. Cook the meat balls until they become slightly brown on all sides, add the cream to the pan and cook for another 10 minutes.

In the meantime bring a large casserole of salted water to the boil and cook the penne as shown on the package. Take a ladle-ful of the pasta cooking water, dilute the saffron powder in it and  add it to the pan. Stir well to mix the saffron and the cream, drain the pasta al dente (about two minutes before the cooking time shown on the package) but keep the cooking water. Add the pasta to the pan and season with some pepper. Add the parmesan cheese and pour a bit of the cooking water to keep the sauce moist.

Serve immediately.