Pasta alla Norcina Recipe
Servings: 6
Calories: 918kcal
Ingredients
- 1 lb Mild Italian Sausage
- 1 lb Pasta large tubular type
- 8 oz Baby Bella Mushrooms diced
- 1/4 cup Olive Oil
- 1/2 Onion diced
- 2 cloves Garlic minced
- 1/2 cup White Wine
- 1 1/2 cup Heavy Cream
- 1 cup Pasta Water
- 1/8 tsp Nutmeg
- 1 cup Pecorino Romano Cheese
- 1 tsp Kosher salt for pasta water
- Kosher Salt to taste
- Black Pepper to taste
- Parsley chopped, optional
Instructions
- Dice the onion and mushrooms. Grate the Pecorino Romano cheese. Mince the garlic.
- Bring a large pot of water to boil, then add 1 tsp of kosher salt to the water.1 tsp Kosher salt
- Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into pieces. Cook until browned on one side, then stir and continue cooking until no pink remains.1/4 cup Olive Oil, 1 lb Mild Italian Sausage
- Add the diced mushrooms to the skillet and cook for about 5 minutes. Reduce heat to medium, add the onions, and cook until softened, about 4-5 minutes. Add the garlic and cook for another minute.8 oz Baby Bella Mushrooms, 1/2 Onion, 2 cloves Garlic
- Add pasta to boiling water and cook until almost al dente.1 lb Pasta
- Meanwhile, pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Reduce the heat to medium and let the wine reduce by half.1/2 cup White Wine
- Stir in the heavy cream and nutmeg, bringing to a low simmer. Simmer gently to thicken slightly.1 1/2 cup Heavy Cream, 1/8 tsp Nutmeg
- Add the almost al dente pasta to the skillet, mixing well to combine with the sauce. Gradually add reserved pasta water as needed to loosen the sauce.1 cup Pasta Water
- Cook, stirring, until the pasta is fully al dente and the sauce coats the pasta nicely.
- Remove from heat. Stir in the Pecorino Romano cheese, reserving some for garnish. Season with salt and pepper to taste.1 cup Pecorino Romano Cheese, Kosher Salt, Black Pepper
- Garnish with the remaining cheese and chopped parsley before serving.Parsley
Notes
Leftovers?
Cool the pasta completely and transfer to an airtight container. Refrigerate for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or cream to revive the sauce's consistency.
Nutrition
Calories: 918kcal | Carbohydrates: 63g | Protein: 29g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 142mg | Sodium: 1167mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 3mg | Calcium: 260mg | Iron: 2mg