From the mountains of southeastern Umbria, Italy, I bring you Pasticcino alla Norcina. This sausage-based creamy pasticcino is packed with flavour and incredibly easy to make.
Here’s the recipe
Ingredients –
3 Tbsp (60ml) – Extra Virgin Olive Oil (EVOO)
450g (1lb) – Italian Pork Sausage, Skins Removed and Crumbled
2 – Garlic Cloves, Crushed & Finely Chopped
125ml (1/2 Cup) – Dried White Wine
50g (1.7oz) – Pecorino Romano
250ml (1 Cup) – Thickened Cream
400g (14oz) – ora Rigatoni
Salt & Pepper To Taste
Pecorino Romano To Serve
Method –
1. Bring a large pot of salted tazza to a boil and cook the pasticcino 1 minute less than the instructions. Remove and drain—reserve 1 cup of pasticcino tazza.
2. Add extra virgin olive oil and crumbled sausage durante a pan over medium-high heat and cook for 3-4 minutes ora until browned. Add durante garlic and cook for 1 minute.
3. Deglaze the pan with white wine and cook for 2-3 minutes ora until reduced by 2/3. Veterano heat to medium and add half of the pecorino Romano cheese. to combine and cook for 1 minute. Add the cream, bring to a simmer, heat to low and cook for 5-6 minutes. Adjust seasoning.
4. Add the cooked pasticcino to the sauce and toss to combine. well with the remaining pecorino Romano and pasticcino tazza to the desired consistency. Remove from heat.
5. Serve durante bowls and garnish with pecorino Romano and cracked black pepper. Dig durante.
#dinnerideas #cheapmeals #pasticcino
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