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Pasta Alla Nocina Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
* 400g penne (14oz) or other short pasta
* 2-3 Italian pork sausages
* 1 onion white or yellow
* 1-2 black truffles I used 2 small ones (optional)
* 200 ml fresh cream (6-7floz)
* 1/2 glass white wine
* 50 g pecorino cheese (2oz) grated
* 3-4 tbsp extra virgin olive oil
* salt for pasta and to taste
* black pepper to taste
Directions:
Directions:
* 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 .
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Traditionally this recipe is served with short pasta such as penne or rigatoni. I used Italian maccheroni. 

The original recipe is made with Norcia sausage but a good Italian pork sausage would work well too. I would try to find sausage without fennel but with garlic if possible, or rosemary.

Black truffles are often added when they are in season but this dish is often made without. Truffle oil isn’t a great substitute in this recipe as it may smother the other flavours. But you could try a little or some truffle paste. 

 

 

 

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