The Most Amazing Pasta You Have Never Heard Of

Pasta Alla Norcina is one of Italy’s best kept secrets. It’s amazing a country with a culinary history and tradition like this can continue to surprise me with a pasta dish which is out of this world. I’ve never had it or made it before filming this video so I’m inviting you to embark on a culinary adventure with me as I explore the delightful world of Pasta Alla Norcina!

This creamy and flavor-packed dish has skyrocketed to the top of my favorite pasta list—it’s simply irresistible. Join me in this video where I share my first-time experience crafting this Italian gem, featuring a homemade Norcina-style sausage that may seem intimidating but is surprisingly achievable. The combination of garlic, rosemary, and fresh herbs, paired with the luscious cream and earthy mushrooms, creates a heavenly symphony of flavors. Don’t miss out on this comforting and well-balanced pasta delight! Subscribe, like, and hit the bell to stay tuned for more delectable recipes. 🍝✨ #PastaAllaNorcina #CreamyPasta #italiancuisine

Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Artist: http://www.twinmusicom.org/

Pasta Alan norina where have you been all my life the Hallmark of this delightfully creamy pasta dish is a different type of Italian sauce that you can’t find in grocery stores near me so I decided to make my own it’s the ultimate winter Comfort pasta food and

This is the first time I’ve ever had it or made it so come join me on my pasta Alan norina journey and we can learn together let’s get cooking this recipe starts with a pound of pasta I’m using lumaka regata pasta shape here 3/4 of a

Cup of heavy cream 8 oz or so of baby b because I can’t afford truffles yet some parmesana garlic lemon and Seasonings a pound of ground pork and fresh parsley and rosemary because you can’t find this type of sausage in typical grocery stores where I live I needed to make my

Own which is a bit intimidating I’m starting with a quick brine dissolving 2 and 1/4 teaspoons of salt and/ teaspoon of baking soda into 3 tbspoon of water stir the ground pork into the Brine and let it sit for 10 minutes or so baking soda might sound odd but it will help

Create a juicier much springier sausage trust me I won’t Lead You Wrong unlike the Italian sausage I’m used to in American grocery stores famous for finnel seeds and red pepper flakes the town of noria in Umbria is known for using different aromatics like garlic rosemary nutmeg and wine in their

Sausages sounds delicious because I’m a slow Foods movement Fanboy I love honoring and learning about local culinary history and traditions also I’ll never cook with processed garlic and prefer cooking with fresh minimally processed ingredients use the BL of your knife to smash the garlic which easily removes those pesky skins here I’m

Finally mincing one spri of Rosemary and three cloves of garlic after our ground pork mixture has brined for 10 to 15 minutes I want you to add half of your minced garlic and rosemary mixture 3/4 of a teaspoon of black pepper and some freshly grated nutmeg nutmeg is one of my favorite

Spices and one I will almost always opt for freshly grated but it does oddly sometimes remind me of a high school lab experiment in those cross-section cuts of a frog brain anyways when I talk about cooking with love these are the extra steps I’m talking about our world

Is moving so fast these days that taking time to slow down and prepare delicious home-cooked meals using fresh whole ingredients is quickly becoming a lost art I swear if someone comes up with an AI robot to start cooking our meals I’m going dark I’m moving Off the Grid Summer’s in Vermont Winter’s somewhere

Warm and I’m homeschooling the kids you want to stir the sausage mix until it gets sticky or tacky to the touch this will help with cooking all we want to do here is make one giant Sausage Patty and sear it on high heat while the sausage

Patty is searing we can finish our prep by rolling out and juicing the lemon and roughly chopping our flat our fresh flat leaf Italian parsley which I much prefer over its lettuce head cousin curly parsley because of its Superior texture and stronger flavor after the pork is

Seared for roughly 3 minutes it’s time to flip I’m loosening the edges to make flipping easier and this step is a bit challenging so it might take some practice definitely the hardest pancake I’ve ever had to flip the last bit of prep is freshly GR some Parmesan reano I

Always use authentic parmesan reano and freshly grade it none of that fake news misinformation pregrated parmesan on this channel authentic parmesana has an unmatched quality and flavor and it might be my favorite cheese certainly in the top three shout out cabat Vermont cheddar and I’ll get back to you on the

Third remove the pork and let it sit on a cutting board as you put the mushrooms in the food processor to pulverize them into a mushroom sand likee mix when the pork sear is done it’s also time to put our lumaca rata pasta into cook Umbria

Is located in central Italy and has a perfect climate for one of Italy’s most prized culinary possessions truffles I’ve never had truffles because I can’t afford them yet but maybe if this YouTube channel goes viral I can splurge on some truffles anyways pasta alinor China is traditionally made with

Truffles but here I’ve put my baby Bellas in the food processor and I’m going to Brown them to try to get at that rich earthy mushroom flavor fun fungi fact it’s virtually impossible to overcook mushrooms while the mushrooms are Browning it’s time to slice our sausage patty it’s intentionally not fully

Cooked yet and that’s okay so don’t be spooked if the middle is still raw it’s funny I lived in Florence Italy when I was 13 and spent a summer in peruja when I was 17 but for whatever reason I’ve never had this dish before so when a

Good friend of mine asked me to make a video about pasta alamina I couldn’t turn down an opportunity to try something new and discover new flavors it’s one thing I absolutely love about Italian cooking and lifestyle each little town and region have their own Traditions they’re desperately trying to

Preserve in this era of global commercialization as long as I’m alive I’ll always try to honor the slow food’s movement and pay homage to culinary Traditions after you’ve cubed and diced the sausage add your cream and sausage to a bowl to sit while the mushrooms are developing flavor fat is a vessel for

Flavor so letting the sausage sit in this cream for a little bit will melt flavors and develop depth to your dish so when your friends and family eat it their taste buds will be singing that Dean Martin song when the moon hits your eye like a big pizza pie that’s

Some don’t forget to scoop out one to two cups of pasta water to add to the sauce later after the mushrooms have brown for 5 to 7 minutes we’re going to add the remaining minced garlic and rosemary mixture for extra depth this step will go quickly because you don’t

Want the garlic to burn that can ruin your dish so as soon as you smell the garlic cooking as quick as 15 to 30 seconds add a/2 cup of dry white wine only cook with wine you will drink two I’m using a nice vermentino here which I

Absolutely will pair with this dish for dinner after the alcohol Cooks off it’s time to add the cream sausage mix and a cup of pasta water to bring everything to a simmer the sausage is very close to being fully cooked and only needs a couple minutes of simmering I’m 100%

Against AI cooking robots but I’m 100% for Zucker bger Elon inventing smell a vision so my YouTube channel can blow up because this kitchen smells absolutely amazing the smells from a kitchen add another dimension to home cooking because your friends and family will have their senses engaged while you cook

And it will make the meal taste even better it’s not the easiest thing to do but it’s always better to finish your pasta in whatever sauce you’re pairing it with as I get older I appreciate the Nuance of pasta shapes and pairing the right pasta with the right sauce there

Are hundreds of different pasta shapes you can use and with this sauce I wanted something with ridges something short and something with a tube to catch as much of that sauce sausage and mushroom mixture as possible for maximum flavor bomb bites the pasta shape I chose here is called lumaka regata which actually

Translates to snail races in English after you have finished vigorously stirring it’s time to add your freshly squeezed lemon juice freshly chopped parsley a little bit more of freshly grated nutmeg and of course your freshly grated parmesana you sense in a theme yet I love the clever and Whimsical

Naming conventions the Italians have with their pasta shapes there’s faral which means butterfly Not Bow Tie Capelli D’Angelo or angel hair or diini which means small thimble and the list goes on and on and on holy smoke folks look at that creamy sauce and sausage bits oozing out of all those nooks and

Crannies of those little snails try making this next time you’re craving pasta for your friends or family you won’t be disappointed I’d be remiss not to give a huge shout out to my good friend Antonio for asking me to make a video about pasta Alor China because now

I have another amazing new pasta dish to add to my home Chef Arsenal I absolutely love discovering new flavors learning new techniques and most of all cooking with love for those I love the most in this world