Best Pasta Alla Norcina Recipe 435 Recipes

PASTA ALLA NORCINA; SAUSAGE PASTA RECIPE

Steps:

• Remove the casing from the sausages and crumble the meat filling. Peel and chop the onion finely.
• Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
• Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
• Brown the sausage, while stirring with a wooden spatula to prevent it from sticking. Pour in the wine. Allow the alcohol to evaporate while stirring. Lower the heat, cover, and finish cooking the sausage in its own juices for 10 minutes
• Uncover, taste and season with salt and pepper as required. Pour in the cream and bring the sauce to a gentle simmer. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3-4 minutes, then turn off the heat, cover and set aside.
• Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce.
• Over a low heat, mix the pasta and sauce together- you can add a little pasta cooking water if it seems too thick
• Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .

PASTA ALLA NORCINA

Steps:

• Bring 3 quarts of water to a boil in a pot large enough for a pound of pasta. Season generously with salt.
• Heat a large skillet over medium-high heat. Add olive oil.
• Remove sausage from casing and cook until browned, while breaking into smaller pieces, about 5 minutes.
• Add garlic, shallot, fennel and nutmeg to skillet and cook until softened and lightly golden, about 2-3 minutes. If the pan looks a little dry, add more olive oil.
• Deglaze the pan with white wine. Reduce over medium heat until the wine is almost all evaporated, about 5-10 minutes.
• Add cream to the skillet. Cook over low heat until thickened.
• While cream sauce simmers, add your pasta to the boiling water. Cook 3 minutes shy of the package directions for al dente (the pasta will finish cooking in the sauce).
• Once the pasta is done, reserve 2 cups of pasta water (You won't use it all, but better to have and not need). Add the pasta directly to the cream sauce with a ladle or two of pasta water.
• Cook the pasta and sauce together over medium heat stirring and tossing constantly, until the sauce is thick and clinging nicely to the pasta. Add more pasta water as needed. If the pasta is still a bit too firm after 3 minutes, add a little more pasta water and continue cooking for an additional minute or until the pasta is cooked to your desired consistency.
• Remove from heat and add the grated cheese and an additional ladle of pasta water. Stir and toss vigourously until the cheese melts into the sauce. Adjust the consistency with additional cheese or pasta water, as needed.
• Serve immediately!