Pasta Alla Norcina
- serving for 2
- 0.5 hours
- pan, pot
For Pasta Alla Norcina
Pasta
rigatoni 200g
salted boiling water
Sauce
EVOO 4 tbsp
pork sausage 400 g
fennel seeds 1 tsp
garlic 6 cloves
white wine 150 ml
pasta water 1 cup
pecorino Romano cheese 120 g
single cream/ricotta 150 ml
grated nutmeg 0.5 tsp
Topping
black pepper
pecorino Romano cheese
Directions
Slice garlic and crumble sausage
Color and brown crumbled sausage with olive oil
Add garlic and extra splash of olive oil
Deglaze the pan with white wine
Meanwhile cook pasta in salted water until al dente
Add a cup of pasta water to the sauce and half of the cheese
Stir in the cream
Add the cooked pasta to the sauce and remaining cheese
Toss really well to coat all the pieces
Serve with pecorino and lots of black pepper
Principles
- Pasta water: starchy water helps bind the sauce’s ingredients together
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Pasta Alla Norcina: a pasta characterized with crumbled pork sausage and pecorino Romano cheese, white wine and nutmeg
- Rigatoni: a short, wide tubes of pasta that have ridges outside but smooth inside
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
- Better let your sauce wait for pasta instead of pasta wait for the sauce
- Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
- Rough ratio of dry pasta to cooked pasta = 1:2
- Uncooked pasta per portion:
60-100 g of dried pasta ; 70-120 g of fresh pasta ; 100-130 g of gnocchi ; 120-150 g of filled pasta
credit to chefthombateman