Pasta alla Monzese

Pasta alla Monzese is a typical dish of Lombard cuisine, and in particular, from the city of Monza. Here is a version of the recipe with an authentic Italian touch:

Ingredients

• 320 g of pasta (preferably pappardelle or tagliatelle)
• 400 g of fresh sausage
• 1 glass of white wine
• 100 g of grated Parmesan cheese
• 40 g of butter
• 1 small onion
• Salt and pepper to taste

Preparation

1. Start by finely chopping the onion. In a large pan, melt the butter and sauté the onion until it becomes translucent.
2. Add the crumbled sausage and let it brown well. When the sausage begins to take on a nice golden color, deglaze with the glass of white wine and let the alcohol evaporate on high heat.
3. Meanwhile, cook the pasta in plenty of salted water following the cooking instructions on the package to obtain al dente pasta.
4. Once the wine has evaporated and the sausage is cooked, lower the flame and keep warm.
5. Drain the pasta and transfer it to the pan with the sausage sauce, mixing well to blend the flavors.
6. Remove from the heat and add the grated Parmesan, mix well. If necessary, add a little cooking water from the pasta to make the sauce creamier.
7. Serve immediately, with a sprinkle of freshly ground black pepper to taste.

Curiosity

The term “alla Monzese” refers to the culinary style typical of Monza, where the use of sausage and cheese represents a very appreciated combination. This dish encapsulates the flavors and aromas of Lombardy and can be served during festive occasions or for a hearty meal with family and friends.

Enjoy your meal!