Pasta Alla Norcina Creamy Pasta With Sausage 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 (CREAMY PASTA WITH SAUSAGE)

Steps:

• 1. Warm the olive oil in a large frying-pan over a low-medium heat. Cook the onion with a pinch of salt until softened and just beginning to colour (8-10 minutes), stirring occasionally. 2. Increase the heat to medium-high and add the sausage meat. Using the back of a wooden spoon, break the meat up into small pieces and cook until nicely coloured (3-4 minutes). Deglaze the pan with the wine and simmer for a few minutes. Once the liquid has reduced a little, pour in the cream and stir to combine. Add the nutmeg, reduce the heat to low-medium and simmer until the sauce has thickened (8-10 minutes). Season to taste. 3. While the sauce is simmering, cook the pasta in a pot of salted, boiling water until just before al dente. Use a slotted spoon to scoop out the pasta and transfer it directly into the pan with the sauce; stir to coat. Add a ladleful of pasta cooking water to the pan and increase the heat to medium-high. Simmer for 2-3 minutes or until the pasta is al dente, adding more pasta water, as needed, to ensure the sauce doesn't dry out and stays nice and silky. 4. Serve with a generous grating of pecorino. *For the pasta itself, I prefer a short pasta like rigatoni, but penne and tortiglioni also work well Tip: When in season, fresh truffles are shaved on top of this dish, but it's equally lovely without them.