Pasta alla Norcina | Italian Sausage Pasta

From the mountains of southeastern Umbria, Italy, I bring you Pasta alla Norcina. This sausage-based creamy pasta is packed with flavour and incredibly easy to make.

Here’s the recipe

Ingredients –

3 Tbsp (60ml) – Extra Virgin Olive Oil (EVOO)
450g (1lb) – Italian Pork Sausage, Skins Removed and Crumbled
2 – Garlic Cloves, Crushed & Finely Chopped
125ml (1/2 Cup) – Dried White Wine
50g (1.7oz) – Pecorino Romano
250ml (1 Cup) – Thickened Cream
400g (14oz) – Penne or Rigatoni
Salt & Pepper To Taste
Pecorino Romano To Serve

Method –

1. Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the instructions. Remove and drain—reserve 1 cup of pasta water.

2. Add extra virgin olive oil and crumbled sausage in a pan over medium-high heat and cook for 3-4 minutes or until browned. Add in garlic and cook for 1 minute.

3. Deglaze the pan with white wine and cook for 2-3 minutes or until reduced by 2/3. Reduce heat to medium and add half of the pecorino Romano cheese. Mix to combine and cook for 1 minute. Add the cream, bring to a simmer, reduce heat to low and cook for 5-6 minutes. Adjust seasoning.

4. Add the cooked pasta to the sauce and toss to combine. Mix well with the remaining pecorino Romano and pasta water to the desired consistency. Remove from heat.

5. Serve in bowls and garnish with pecorino Romano and cracked black pepper. Dig in.

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