Pasta alla norcina
Vincenzo's Plate · ♥ 10.5K likes · 430.7K views · 16 min video
Read about sausage in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g artisan Italian sausages
- 250 g short pasta
- 200 g ricotta cheese
- ½ whole onion
- 1 clove garlic
- 2 tbsp Parmigiano or pecorino romano
- 1 whole fresh truffle
- ½ glass white wine
- extra virgin olive oil
Heat extra virgin olive oil in the pan and brown the chopped onion two to three minutes.
Onion and crushed garlic
- 1 tbsp water
Crush the garlic into the pan, add a tablespoon of water so neither the garlic nor the onion burns, and cook about two minutes.
Cut the sausages, peel off the skin and crush the meat with a fork.
Add the sausage to the pan and spread it with the fork straight away, before it cooks and is hard to separate.
- 1 tbsp rock salt
Boil the pasta in water with a tablespoon of rock salt for 13 minutes, stirring every five or six minutes so it does not stick.
When the sausage browns, add half a glass of white wine and let it evaporate, breaking up the sausage.
- 2 tbsp pasta water
- 2 tbsp pasta water
Break the ricotta with a fork, add the Parmigiano or pecorino and about two tablespoons of pasta water, mix, then two tablespoons more, to a scrambled egg consistency.
Making the ricotta cream
Check the sausage is cooked, break it into small pieces, and stir in the ricotta cream.
Combining the ricotta with the sausage
Grate some truffle into the sauce and cook one more minute.
- 3–4 tbsp pasta water
Add the drained pasta and three or four tablespoons of pasta water on the stove; stir and toss to combine until creamy.
Tossing pasta with the sauce
Plate, top with sausage and ricotta sauce, and shave the rest of the truffle on top.
Plating with shaved truffle