Pasta Alla Norcina Recipe
This delicious creamy sausage pasta recipe is my take on a wonderful Umbrian pasta dish called Penne alla Norcina.
Servings 2 Servings
Calories 1105kcal
Ingredients
- 250 g Italian Pork Sausages 9oz
- 2 Garlic Cloves
- 2 tablespoon Olive Oil
- 200 g Rigatoni Pasta 7oz
- 125 ml Double Cream ½ Cup
- 125 ml White Wine ½ Cup
- 25 g Parmesan Cheese ¼ Cup
- ¼ teaspoon Black Pepper
- Salt for Pasta Water
Instructions
- Bring a 20cm or 8" saucepan of well-salted water to a boil (I use 1½-2 teaspoons of saltin a pan this size).
- Remove the pork sausages from their skins, then crumble them.
- Bash the garlic cloves with the side of a knife to bruise them.
- Heat a medium frying pan (28cm or 11") over a medium-high heat. When it is hot, add the olive oil.Add the crumbled sausage and garlic cloves, and cook them until the sausage is golden. Make sure that you scrape the base of the pan regularly to stop any sticking.
- Pour in the white wine and reduce the heat to low, scrape any crispy bits from the base and then add a lid and simmer for 10 minutes.
- Once the lid goes on the sausages add the pasta to the boiling water and cook until al dente, 10-12 minutes.
- Once the sausage has had 10 minutes, remove the garlic and pour in the cream, stir and simmer on low until the pasta is ready.
- Drain the pasta and add it to the sausage; make sure that you reserve a little of the cooking water.
- Stir the pasta, adding just enough of the cooking liquid to make a nice coating for the dish.
- Serve sprinkled with lots of freshly grated parmesan and black pepper.
Nutrition
Serving: 1 | Calories: 1105kcal | Carbohydrates: 58g | Protein: 38g | Fat: 75g | Saturated Fat: 30g | Polyunsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1266mg | Fiber: 3g | Sugar: 5g
