Ingredients: |
Ingredients: 1 lb. rigatoni (or other tubular pasta)
8 oz. baby Bella mushrooms, diced
1 lb. bulk mild Italian sausage
¼ c. olive oil
1 small onion, diced
3 cloves garlic
½ c. dry white wine (or broth)
1 ½ c. heavy cream
2 c. reserved pasta water (you will NOT need all of it)
1 pinch of nutmeg
3/4 c. Pecorino Romano, grated
salt and pepper to taste
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Directions: |
Directions:Bring a large pot of salted (2 TBSP kosher salt) water to boil.
Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage for 5-7 minutes then make some room in the pan and add the mushrooms and continue to cook until they brown as well.
Once the sausage and mushrooms are brown add the onion and garlic. Continue cooking for a few more minutes until the onions are soft.
Turn heat to medium-high and add the wine (or broth). Cook for a minute to reduce the wine/broth by about half. Scrape the bottom of the pan with a wooden spoon to remove the brown bits. At this time begin cooking pasta to a bit less than al dente.
Add the cream and bring sauce to a simmer while stirring. Once simmering turn heat down to low.
Once pasta is almost al dente add it to the sauce and mix to coat. Turn heat to medium. Add a bit of the pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.
Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg (we usually forget this step), and salt to taste. Serve with grated Pecorino. |
This recipe for Pasta alla Norcina is from