Pasta alla Norcina

Method

1. Remove the casing from the sausage and break it into pieces by hand.
2. Heat a little oil in a pan over medium heat and add the sausage.
3. Brown the sausage well.
4. Meanwhile, finely chop an onion.
5. Add the chopped onion to the sausage and cook until the onion is almost dissolved, stirring constantly to prevent sticking.
6. Deglaze with white wine, letting the alcohol evaporate completely.
7. Meanwhile, bring salted water to a boil and cook the pasta (tortiglioni or your preferred shape) until al dente.
8. Once the wine has evaporated, add the cream and a handful of grated Pecorino cheese to the sauce. Lower the heat and let the sauce thicken while the pasta finishes cooking.
9. Drain the pasta al dente and transfer it to the pan with the sauce. Finish cooking the pasta in the sauce, adding a drizzle of truffle oil.
10. Toss well to coat and serve immediately. Garnish with additional grated Pecorino and freshly ground black pepper.