Italian
Pasta alla Norcina
by Chef in Camicia · 306K subscribers on YouTube
A traditional Umbrian pasta dish with crumbled spiced sausage, black truffle, and a creamy blend of pecorino and ricotta.
- Cook
- 30 min
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- Tartufo Nero PregiatoOne portion thinly sliced for garnish, the rest finely chopped for the sauce.
- Salsiccia Speziata UmbraUmbrian spiced sausage, crumbled for cooking.
- GarlicChopped.
- OnionChopped.
- Olive OilFor cooking.
- White WineFor deglazing.
- PastaAbout 100g per serving, cooked al dente.
- Sheep's Ricotta1 generous tablespoon.
- PecorinoGrated, to taste.
- Parmigiano ReggianoGrated, to taste.
- Black PepperTo taste.
- SaltFor the pasta water.
Method
- Brush the black truffle clean and slice a portion for garnish; finely chop the remaining truffle for the sauce.
- Heat a pan with a drizzle of olive oil. Crumble the Umbrian sausage into the pan and brown it well, then remove the sausage from the pan, leaving the fat.
- Add chopped garlic and onion to the pan, along with the chopped truffle scraps. Sauté on medium heat until the onion softens.
- Bring a pot of salted water to a boil and cook the pasta until al dente (about 10 minutes).
- Deglaze the pan with a splash of white wine. Return the browned sausage to the pan and add the drained pasta. Reserve some pasta water.
- Add a generous spoonful of sheep ricotta and a sprinkle of pecorino and Parmigiano Reggiano. Mix vigorously, adding pasta water as needed to create a creamy sauce.
- Add the reserved truffle slices, mix gently, and plate. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
