Pasta Alla Norcina
- serving for 4
- 0.5 hours
- pan, pot
For Pasta Alla Norcina
Pasta
rigatoni 400 g
salted boiling water
Sauce
EVOO 4 tbsp
pork sausage 400 g
fennel seeds 1 tsp
minced garlic 1 clove
white wine 180 ml
single cream 100 ml
ricotta cheese 100 g
pecorino cheese 50 g
pasta water
sea salt&pepper
Toppings
pepper
pecorino cheese
Directions
-
Remove sausages from casings
-
Heat oil and brown sausage meat
-
Add garlic and cook out for 2 mins then add wine reduce until almost dry
-
Add cream and cheeses cook on low heat for 15 mins
-
Cook pasta until al dente
-
Add cooked pasta to the sauce and toss through with pasta water until coated
-
Finish with lots of black pepper and pecorino
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