The recipe
Pasta alla Norcina
Difficult
5
45 mins–1 hr
- Preparation time
- 10 minutes
- Cooking time
- 40 minutes
Ingredients
- 7 tablespoons Filippo Berio Umbro Gran Cru Extra Virgin Olive Oil
- 8 ounces pork sausage, casing removed, crumbled
- 2/3 cup heavy cream
- 1 lb orecchiette
- 1 garlic cloves, minced
- 8 ounces fresh porcini mushrooms, cleaned and pureed coarsely in a food processor
- 1/2 teaspoon minced fresh rosemary
- Pinch ground nutmeg
- freshly ground black pepper
- sea salt
- 1/2 cup dry white wine
- 2 ounces Pecorino Romano cheese, grated
- 2 tablespoons minced fresh parsley
- 3 teaspoons lemon juice
Method
Heat 4 tbs extra virgin in 10-inch skillet over medium-high heat until slightly hot. Add the sausage and cook it until lightly browned, 3 to 4 minutes, mixing frequently. Remove pan from heat, transfer sausage to a bowl and add cream. Mix and set aside.
Cook pasta in boiling salted water until al dente, drain and reserve 1 1/2 cups cooking water.While pasta cooks, place a large skillet to medium heat. Add 3 tbs extra virgin, garlic, mushrooms, and pinch salt cook, stirring frequently, until mushrooms are cooked, 3 to 5 minutes.
Stir 1/2 teaspoon rosemary, freshly ground black pepper and nutmeg to taste. Cook for 3 minutes. Pour in wine, and cook until completely evaporated.
Stir in sausage/cream mixture and 1/3 cup reserved cooking water. Simmer until meat is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.
Tranfer the cooked pasta to the sauce. Add parsley and lemon juice to pasta and blend well. Cook together for 1 minute. Before serving, adjust consistency with remaining reserved cooking water if needed and season with salt and pepper to taste.
