Pasta Alla Norcina
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
581 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Alla Norcina
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Pasta alla Norcina—fresh sausage in a creamy, cheesy sauce tossed with pasta—is the kind of cozy cold-weather dish that keeps you feeling satiated and warm. The star of the meal is rich, moist, seasoned sausage, traditionally from the Italian region of Umbria.
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Ingredients
- vegetable oil spray
- 1/2 teaspoon plus a pinch table salt plus more for cooking pasta
- 1/4 teaspoon baking soda
- 8 ounces ground pork
- 3 garlic cloves minced, divided
- 1 1/4 teaspoons minced fresh rosemary divided
- 1 1/4 teaspoons freshly ground black pepper divided
- 1/8 teaspoon ground nutmeg
- 8 ounces cremini mushrooms trimmed
- 7 teaspoons extra-virgin olive oil divided
- 1 pound fresh or dried orecchiette
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1 1/2 ounces (3/4 cup) Pecorino Romano cheese grated
- 3 tablespoons minced fresh parsley
- 1 tablespoon fresh lemon juice
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Instructions
- Spray a large plate with vegetable oil spray. In a medium bowl, dissolve 1/2 teaspoon salt and baking soda in 4 teaspoons water. Gently fold in pork until combined and let stand for 10 minutes.
- Add one-third of the garlic, 3/4 teaspoon rosemary, 3/4 teaspoon pepper, and nutmeg and smear with a rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer sausage mixture to prepared plate and form into a rough 6 inch (15-cm) patty.
- Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.
- In a 12-inch (30-cm) skillet over medium-high heat, warm 2 teaspoons of the oil until just smoking. Add patty and cook, without moving it, until browned, 2 to 3 minutes. Flip and continue to cook until well browned on second side, 2 to 3 minutes longer (very center will be raw). Transfer patty to cutting board and chop into 1/8- to 1/4-inch (3- to 6-mm) pieces.
- In a large pot over high heat, bring 4 quarts water to a boil. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and return it to pot.
- Meanwhile, in now-empty skillet over medium heat, warm 3 teaspoons oil. Add mushrooms and remaining pinch salt and cook, stirring frequently, until browned, 7 to 9 minutes. Stir in remaining garlic, remaining 1/2 teaspoon rosemary, remaining 1/2 teaspoon pepper, and remaining 2 teaspoons oil and cook until fragrant, about 30 seconds.
- Stir in wine, scraping up any browned bits, and cook until completely evaporated, 3 to 5 minutes. Stir in sausage, cream, and 3/4 cup pasta cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Off heat, stir in Pecorino Romano until smooth.
- Add sauce, parsley, and lemon juice to pasta and toss to coat. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve immediately.
Nutrition Information
Show Details
Serving
1portion
Calories
581kcal
(29%)
Carbohydrates
61g
(20%)
Protein
20g
(40%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
11g
Cholesterol
75mg
(25%)
Sodium
366mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 581kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 75mg | 25% |
| Sodium | 366mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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