Pasta alla Norcina
Ingredients: Italian sausages, short pasta (rigatoni), ricotta cheese, onion, garlic · 45 min cook time · 800kcal · ~₩34,500
Ingredients
250g Italian sausages, 250g short pasta (rigatoni), 200g ricotta cheese, 0.5개 onion, 1개 garlic, 2tbsp Parmigiano-Reggiano or pecorino romano, 1개 fresh truffle, 0.5glass white wine, 2tbsp extra virgin olive oil, 1tbsp salt, 1꼬집 pepper
Instructions
1. Heat extra virgin olive oil in a pan and start browning the chopped onion for about 2-3 minutes.
2. Add the crushed garlic to the pan and stir. Add 1 tablespoon of water to prevent the garlic and onion from burning. Cook for about 2 minutes.
3. Prepare the sausages by cutting them in half, removing the skin, and crushing the mince with a fork.
4. Add the sausage mince to the pan with the onion and garlic. Use a fork to spread and break up the mince immediately to prevent clumping.
5. While the sausages are cooking, bring a pot of water to a boil. Add 1 tablespoon of rock salt and then the pasta. Cook for 13 minutes, stirring every 5-6 minutes.
6. Once the sausages start to brown, add half a glass of white wine. Let the wine evaporate, breaking up the sausages as it cooks. Season with salt and pepper.
7. Prepare the ricotta cream: break the ricotta cheese with a fork, then add Parmigiano-Reggiano or pecorino and about 2 tablespoons of pasta water. Mix until it reaches a scrambled egg-like consistency, adding more pasta water if needed.
8. Once the meat is cooked and the wine has evaporated, add the ricotta cream to the pan with the sausages. Stir to combine all ingredients.
9. Grate some fresh truffle into the sauce and cook for an additional minute to infuse the flavors.
10. Add the cooked pasta to the sauce. Add about 3-4 tablespoons of pasta water. Mix and toss to combine all ingredients until creamy.
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