Pasta Alla Norcina Recipe 435

PASTA ALLA NORCINA; SAUSAGE PASTA RECIPE

Pasta alla Norcina; sausage pasta recipe image

This sausage and cream pasta recipe from Umbria is a very simple to make and has very few ingredients but it's so flavourful and creamy you'll want to make it part of your regular pasta menu.

Provided by Jacqueline De Bono

Time 40m

Number Of Ingredients 10

Ingredients

400g penne ((14oz) or other short pasta)
2-3 Italian pork sausages
1 onion (white or yellow)
1-2 black truffles (I used 2 small ones (optional))
200 ml fresh cream ((6-7floz))
1/2 glass white wine
50 g pecorino cheese ((2oz) grated)
3-4 tbsp extra virgin olive oil
salt (for pasta and to taste)
black pepper (to taste)

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 .

Nutrition Facts : Calories 783 kcal, ServingSize 1 serving

PASTA ALLA NORCINA

Pasta Alla Norcina image

Pasta alla Norcina-fresh sausage in a creamy, cheesy sauce tossed with pasta-is the kind of cozy cold-weather dish that keeps you feeling satiated and warm. The star of the meal is rich, moist, seasoned sausage, traditionally from the Italian region of Umbria.

Provided by America's Test Kitchen

Categories Mains

Time 45m

Number Of Ingredients 16

Ingredients

Vegetable oil spray
1/2 teaspoon plus a pinch table salt (plus more for cooking pasta)
1/4 teaspoon baking soda
8 ounces ground pork
3 garlic cloves (minced, divided)
1 1/4 teaspoons minced fresh rosemary (divided)
1 1/4 teaspoons freshly ground black pepper (divided)
1/8 teaspoon ground nutmeg
8 ounces cremini mushrooms (trimmed)
7 teaspoons extra-virgin olive oil (divided)
1 pound fresh or dried orecchiette
1/2 cup dry white wine
3/4 cup heavy cream
1 1/2 ounces (3/4 cup) Pecorino Romano cheese (grated )
3 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice

Steps:

Spray a large plate with vegetable oil spray. In a medium bowl, dissolve 1/2 teaspoon salt and baking soda in 4 teaspoons water. Gently fold in pork until combined and let stand for 10 minutes.
Add one-third of the garlic, 3/4 teaspoon rosemary, 3/4 teaspoon pepper, and nutmeg and smear with a rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer sausage mixture to prepared plate and form into a rough 6 inch (15-cm) patty.
Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.
In a 12-inch (30-cm) skillet over medium-high heat, warm 2 teaspoons of the oil until just smoking. Add patty and cook, without moving it, until browned, 2 to 3 minutes. Flip and continue to cook until well browned on second side, 2 to 3 minutes longer (very center will be raw). Transfer patty to cutting board and chop into 1/8- to 1/4-inch (3- to 6-mm) pieces.
In a large pot over high heat, bring 4 quarts water to a boil. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and return it to pot.
Meanwhile, in now-empty skillet over medium heat, warm 3 teaspoons oil. Add mushrooms and remaining pinch salt and cook, stirring frequently, until browned, 7 to 9 minutes. Stir in remaining garlic, remaining 1/2 teaspoon rosemary, remaining 1/2 teaspoon pepper, and remaining 2 teaspoons oil and cook until fragrant, about 30 seconds.
Stir in wine, scraping up any browned bits, and cook until completely evaporated, 3 to 5 minutes. Stir in sausage, cream, and 3/4 cup pasta cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Off heat, stir in Pecorino Romano until smooth.
Add sauce, parsley, and lemon juice to pasta and toss to coat. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : ServingSize 1 portion, Calories 581 kcal, Carbohydrate 61 g, Protein 20 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 75 mg, Sodium 366 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 13 g

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