Pasta all Norcina ~ Rich & Creamy

For a richly flavored creamy sauce with sausage - it can't get much easier than this! Plus it pairs perfectly with store bought dry pasta (we recommend rigatoni or penne). If you have access to fresh truffles, you can shave it over the top to transform this rustic dish to something exquisite!

Most of you know this sauce as Norcina - but at our house we affectionately call it - pasta Rossana in honor of our dear friend who first taught Jason this simple winter sauce! We'd arrive for dinner with a hungry look in our eyes begging for 'pasta Rossana' and its meaty creamy goodness. She would laugh & say "Dear it is not MY sauce but the sauce of Norcia." We nod understandingly, smile back & ask for another serving!

Pasta alla Norcina
Pasta with Sausages & Cream

Serves 4

6 oz. / 150gr of sausage meat
1 small carrot, chopped finely
1 clove garlic, peeled
olive oil
salt & pepper
1/2 cup/ 125ml cream (panna per la cucina)
small handful of fresh grated parmesan cheese
1 lb./ 500gr short pasta of your choice (penne or rigatoni work wonderful) you can also use gnocchi, orecchietti or strozzapreti

(Optional: Shave truffles atop when in season)

Get a big pot of water going for your pasta.

With a few glugs of olive oil in a pan, throw in the garlic clove whole and gently, on very low heat sweat garlic until lightly brown. Then discard garlic.

Add chopped carrot and sweat over low heat for a minute or two.

Add in the sausage meat. Raise the heat slightly and with the back of a fork break the meat up as it cooks.

Add in the cream, lower the heat and let it reduce by half. Give it a taste and check the seasonings adjusting by adding salt and pepper if needed.

Shut off the heat until your pasta is ready. Then on low heat, bring your sauce back up.

Drain the cooked pasta from the water and place directly into pan. (Do NOT discard your pasta water).

Over low heat, mix the pasta together with the sauce and a handful of cheese, adding a little pasta water if needed. Give it a taste, adjust the seasonings if needed.
Serve immediately.

(If you are able to find truffles, shave over the top just before serving or at the table.)