Reginette with Sausage, Mushrooms and Cream (Norcina Style)
by Chef Stefano Barbato · 938K subscribers on YouTube
A creamy pasta dish inspired by the classic Norcina recipe from Norcia, featuring fresh sausage, mixed mushrooms, and cream, with a touch of nutmeg and thyme. Chef Stefano Barbato's version uses reginette pasta and adds mushrooms and cream, while keeping the technique simple and delicious.
- Servings
- 4
- Difficulty
- easy
Ingredients
14 items- 350 gFresh SausageFresh Italian sausage, preferably from Norcia or another flavorful variety
- 350 gMixed MushroomsMixed mushrooms such as porcini, chiodini, pioppini, or others of choice
- 250 mlFresh CreamFresh heavy cream
- White Wine(optional) — 1 glass of dry white wine (optional but recommended)
- NutmegA pinch of freshly grated nutmeg
- ThymeFresh or dried thyme, to taste
- 1 pcsGarlic1 clove of garlic
- 1 pcsChili Pepper(optional) — Small dried chili pepper, or to taste
- 50 gPecorinoMedium-aged pecorino, or substitute with Parmigiano Reggiano
- SaltFine salt, to taste
- PepperBlack pepper, freshly ground, to taste
- Coarse SaltCoarse salt for the pasta cooking water
- Extra Virgin Olive OilExtra virgin olive oil, a drizzle for sautéing
- 250 gReginetteDried reginette pasta, or other ribbon pasta like linguine or fettuccine
Method
- Remove the casing from the sausage by making a lengthwise incision with a sharp knife. Set aside.
- If using fresh garlic, remove the green germ if present. Crush or finely chop the garlic.
- Cut the chili pepper (if using) into small pieces.
- In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped garlic and chili pepper. Sauté until the garlic begins to turn golden.
- Add the sausage to the pan. Using a wooden spoon, break it into small pieces. Cook for 4-5 minutes, seasoning with nutmeg, thyme, and a generous grind of black pepper to enhance the flavor.
- Meanwhile, roughly chop the mixed mushrooms. For larger mushrooms, remove the fibrous part of the stems; small mushrooms can be left whole or halved.
- Add the mushrooms to the pan, season with a pinch of salt, and toss to combine. Cover and cook for 3-4 minutes, allowing the mushrooms to release their water and flavor the sausage.
- When the mushroom water has evaporated and the mushrooms start to stick to the pan, add a glass of white wine (optional but recommended). Turn the heat to high to let the alcohol evaporate for a minute, then cover, reduce the heat to low, and continue cooking until the pasta is almost ready.
- Meanwhile, bring a large pot of salted water to a boil (use coarse salt). Cook the reginette pasta according to package directions until al dente.
- When the sauce has reduced and thickened slightly, add a ladle of the pasta cooking water to the pan to create a creamy base. Stir and let it thicken.
- Add the fresh cream to the pan, stir, and bring to a boil.
- Drain the pasta al dente and transfer it directly into the pan with the sauce. Toss vigorously for about 30 seconds to combine all ingredients.
- Turn off the heat. Add the grated pecorino (or Parmesan) and mix until the sauce reaches the desired consistency. If too dry, add more pasta water; if too liquid, add more cheese.
- Serve immediately, garnishing with extra thyme or black pepper if desired.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
