This is a simple and quick pasta recipe that celebrates the flavor of Umbrian sausage. Umbria is so famous for its sausages that in Italy they are also called norcinerie, in homage to the exquisite pork products of Norcia. It is usually served with short pasta, such as penne or rigatoni.
Recommended wine pairing: Trebbiano Spoletino Poggio del Vescovo, Cantina Ninni
This rich, creamy dish is perfect with Trebbiano Spoletino, a native variety which is very different from the more famous Abruzzo version.
- 350g/12oz dried pasta
- 300g/10oz sausage, removed from its casing
- 200g/7oz of fresh ricotta (or 200ml of heavy cream)
- ½ onion, chopped
- ½ glass dry white wine
- 1 clove of garlic, sliced
- 1 tablespoon olive oil
- Parmesan cheese flakes
- Black truffle flakes
- Cook the pasta for a minute or two less than the packet states in plenty of boiling, salted water.
- Meanwhile, in a large pan on medium heat cook the sausage meat until it is browned, breaking it up as it cooks.
- Once the sausage meat is browned, add the virgin olive oil, garlic and onion and cook for a few minutes over high heat.
- Add the white wine and allow it to reduce before adding the fresh ricotta or cream, together with a splash of pasta cooking water. Reduce the heat to low and stir well to combine.
- When the pasta is ready, allow it to drain and then add it to the pan with the sausage sauce. Mix well and allow to cook for a minute or two. Add salt and pepper to taste.
- Serve immediately, topping the plates with flakes of Parmesan cheese or freshly grated black truffle as you prefer.
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