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Pasta alla Norcina Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pound sausage
1.5cups heavy cream
1/2 cup white wine, small onion chopped, garlic (i did 5 cloves cut into half and fried and discarded)
12 ounces baby bella or other mushrooms sliced
pecorino
parsley
salt, pepper
nutmeg (no specific amount)
hot pepper flakes.
Directions:
Directions:
Brown sausage, remove, add mushrooms, onion and garlic to sausage rendering (may need olive oil). Cook until mushrooms release their liquid, I do not brown. The garlic is a preference, do not let it get to overly brown before removing. Then add sausage back in, add wine a pinch of salt and a little Black Pepper, you can adjust later. Reduce the wine and scrape the goodness from the pan. Once reduced and slightly drier add the cream and cook down until it thickens and combines (you can use the macaroni water to adjust the thickness of the sauce while it cooks and at the end to your liking. I like it thicker and glossy on the macaroni). Adjust the salt. Remove from heat and add the pecorino and nutmeg and add a lot of black pepper but add what suites you. Then add in on the plate red pepper. I make it with rigatoni because it is wide enough to get some sausage stuck in it, but any macaroni would work.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
30

 

 

 

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