Penne alla Norcina
A traditional Italian pasta dish from Norcia featuring sausage, ricotta, and truffle.
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- •.5 lb Norcia sausageremove casings and crumble
- •1 Onionfor soffritto
- •1/4 cup White winePinot Grigio
- •400 g Penne pastashort pasta like penne or rigatoni
- •2 handfuls Coarse saltfor pasta water
- •250 g Whole milk sheep ricottamix with pasta water to make creamy
- •8-10 g Black trufflefreshly grated, or use truffle oil
- •to taste Pecorino cheese(optional)freshly grated
- 1
Boil a pot of water.
5 min
- 2
Remove sausage from casings and crumble.
2 min
- 3
Prepare soffritto with onion until soft and translucent.
5 min
- 4
Add sausage to soffritto and cook.
5 min
- 5
Deglaze with white wine and let evaporate.
3 min
- 6
Cook pasta in salted water until al dente.
10 min
- 7
Mix ricotta with hot pasta water until smooth and creamy.
2 min
- 8
Combine pasta with sausage mixture and ricotta off the heat.
3 min
- 9
Add freshly grated truffle and pecorino cheese.
2 min
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