Made my first attempt at making pasta alla norcina (with ricotta cheese, no cream, and grated frozen fresh truffle). It doesn’t look good and I think I bungled it by too much evoo and white wine but man was it so delicious. It’s like eating a sumptuous cheesy and creamy meat dish with pasta.

I followed Vincenzo's recipe. When I put it in the Italian sausage, I thought evoo was reduced during cooking the onion and garlic, so I added more. Forgot that the sausage also releases oil and then I think I put too much white wine, not sure. The wine was like about 1/4 to 1/2 of a small mug. The red parts you see aren't tomato but actually the spice bits of the sausage. Still, it was so delicious, like eating a luxurious meal.

Ingredients: Mancini rigatoni, onion, garlic, DOP evoo from Umbria, frozen fresh truffle imported from the Himalayas, Japanese-made spicy Italian sausage, Australian Chardonnay wine, Zanetti pecorino romano, Ghidetti ricotta, and mixed pepper