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Dec 5
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PASTA ALLA NORCINA π
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π₯ via @notorious_foodie
Home Cooking Sessions: Pasta alla Norcina. A deliciously rich sauce using sausages, white wine and cream. Full recipe below ππ½π€€
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1. Ideally get some Italian sausages from your local butcher. I went for 500g Lincolnshire this time, quite like the sage in there. Go for what you like
2. Remove casing and break apart, then throw into a cold pan with some EV olive oil and set to med-high
3. Cook them off and brown the meat, you want the fat to render + some nice golden crispy bits ~6-8 mins
4. Now crack in some black pepper, 1tsp of ground fennel seeds + 2 cloves sliced garlic and cook for ~2 mins
5. Deglaze the pan with 300ml white wine and scrape the bottom to lift off all that caramelised goodness - itβs where the flavour hides
6. Reduce the wine till almost gone, then add in 270ml double cream and reduce the heat to a gentle bubbling simmer
7. Throw your pasta into salted boiling water
8. Taste the sauce here and adjust the seasoning, then add in your al dente pasta + a ladle or two of pasta water
9. Let the pasta finish cooking in the bubbling sauce. Once cooked, lower the heat and sprinkle over some pecorino Romano, about 100g + pasta water - mix vigorously till it melts into the sauce
10. The sauce should be thick and creamy - use more pasta water or pecorino to adjust its consistency
11. Plate and top with black pepper and pecorino Romano
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This is super indulgent. Very rich so go easy on the seasoning and quantities. Recipe feeds 3-4 easy. Careful with the salt as pecorino is v salty! I used parm here as was just in the fridge #notoriousfoodie π
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foodydoses
Dec 5
13K
206K
16.1%
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