Pasta Alla Norcina Recipe 435

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:

• 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.