Thinking about making this conchiglioni pasta with sausage and saffron recipe, I was inspired by a typical Lombard course, more precisely from the Brianza area, known as “risotto alla monzese”.
This is a stronger version of the classic “risotto alla Milanese” as the sausage is among the ingredients and, because of the richness of this course, I prepare it only in winter, on special occasions and during the Christmas holidays.
Perhaps driven by my southern origins, I wanted to experiment an equally delicious variant by replacing rice with pasta…
After all, no party like Christmas is able to remind memories, to bring out thoughts and tastes that we supposed to be forgotten, no party is as magical as Christmas is.
The desire to be together, with the family, with the nephews, is indescribable, even a simple moment spent together becomes something to keep in my memory box.
Nothing like cuisine is able to call to mind emotions and sensations: the kitchen is the place where we forget problems, we meet with simplicity and we find the pleasure of being with others.
This is how conchiglioni pasta with sausage and saffron were born, and today I share with you their recipe, hoping that they can make your Christmas even more tasty!
To make this course I used La Molisana pasta, which recently restyled its packaging and modified its pasta recipe, raising the protein index, making it even more tenacious and resistant to cooking.
La Molisana pasta is bronze drawn, this processing technique makes it rough and porous, a feature that makes it better capture any type of sauce.
Some tricks before directions
Making this pasta with sausage and saffron is not particularly difficult.
If the idea suits you, you can also make a gratin of your conchiglioni, in this case you have to drain the pasta when is slightly undercooked (very “al dente”) and make the stuffing a little softer adding a dash of milk or broth.
Conchiglioni pasta with sausage and saffron recipe
Calories: 545 kcal
- 210 gr conchiglioni pasta
- 350 gr fresh sausage
- 170 gr ricotta cheese
- 20 gr ground onion
- 40 ml dry white wine
- 15 gr grated Parmesan cheese
- 200 gr cream
- 1 tablespoon of extra virgin olive oil
- 1 envelope of saffron powder (0,5 gr)
- Thyme leaves as required
- Salt as required
- Pepper as required
Gently brown the ground onion with the oil in a pan, once it has sweated, raise the heat and add the sausage from which you have previously eliminated the gut.
With a fork, break the sausage into small pieces and let it cook for about ten minutes.
When cooked, blend with the white wine keeping the heat high to make it evaporate quickly.
Turn off the heat and add the ricotta cheese, the Parmesan cheese and about 1/3 of the saffron to the sausage, stir well.
Put the cream in a saucepan and place it on a very low heat, add the remaining saffron and salt to taste, heat the cream but do not boil.
Cook the pasta in abundant boiling salted water, in the meantime heat the sausage and saffron stuffing, adding a little cooking water to obtain a soft consistency.
Collect your pasta with a perforated ladle when it is nearly cooked (al dente), spread the saffron sauce on the bottom of your dishes.
Fill the conchiglioni with the sausage stuffing and lay them on the saffron sauce.
Serve your conchiglioni with sausage and saffron sprinkling with pepper, fresh thyme leaves and other aromatic herbs as you prefer.