Description
A rich and comforting Italian dish from the heart of Umbria, Pasta alla Norcina features homemade sausage, earthy mushrooms, and a luscious cream sauce, all tossed with hearty pasta and finished with sharp Pecorino Romano
Ingredients
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12 oz (340 g) coarsely ground pork, chilled
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1 large garlic clove (8 g), minced
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1½ tsp kosher salt
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¾ tsp freshly ground black pepper
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Pinch freshly grated nutmeg
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2 tbsp dry white wine, chilled
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2 tbsp extra-virgin olive oil
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1 small yellow onion (about 3½ oz; 100 g), finely chopped
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½ cup (120 ml) dry white wine
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1 cup (240 ml) heavy cream
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Kosher salt and freshly ground black pepper, to taste
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12 oz (340 g) dried short pasta (penne or rigatoni) or long fresh egg-dough pasta (tagliatelle or fettuccine)
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1½ oz (45 g) finely grated Pecorino Romano, plus extra for serving
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Freshly grated nutmeg, for serving
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Freshly shaved or grated black truffle, for serving (optional)
Instructions
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In a bowl, combine ground pork, minced garlic, salt, pepper, nutmeg, and chilled white wine. Mix thoroughly, then shape into a flat, round patty about ½ inch thick.
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Heat olive oil in a large sauté pan over medium-high heat. Add the sausage patty and cook until browned on the bottom, about 4 minutes. Flip and break into small pieces using a wooden spoon.
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Add chopped onion to the pan and sauté until softened, about 2 minutes.
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Pour in dry white wine and cook until reduced by half, about 1 minute.
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Add heavy cream, salt, pepper, and nutmeg. Simmer until the sauce thickens slightly, about 2–3 minutes.
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Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
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Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to achieve desired sauce consistency.
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Stir in grated Pecorino Romano and adjust seasoning with salt and pepper.
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Serve hot, garnished with additional Pecorino Romano, freshly grated nutmeg, and shaved black truffle, if desired.
Notes
For a more intense flavor, use fresh Italian sausages and remove the casings.
Incorporate sautéed mushrooms for added depth
For a luxurious touch, finish with a drizzle of truffle oil or a sprinkle of truffle salt..
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian