Pasta alla Norcina2019-08-16
This rustic, hearty dish hails from Umbria in north-central Italy, home of some of the world’s finest black truffles.
Bring a large pot of water to a boil and season with salt. Cook the pasta for half the recommended time then strain and toss with a bit of olive oil. Cool down on a sheet tray in the fridge.
Heat a large rondo over medium, add the olive oil and onion, and cook until it starts to soften.
Add the crumbled sausage and brown well.
Deglaze with white wine and, using a wooden spoon, scrape the bottom of the rondo to remove the fond.
Add the heavy cream and bring to a simmer. Season with salt and pepper. Reduce the sauce by ¼.
When ready for service, heat the sauce until it comes to a boil.
Add the pasta and stir to combine, cook for 2-3 minutes or until the pasta is heated through.
Remove from the heat and fold in the truffle and pecorino cheese.
Transfer to a hotel pan for service.
- 3 lbs Barilla® Penne
- 3 lbs Italian sausage, no casing
- 3 ea yellow onions, minced
- ¾ cup chopped black truffles (canned)
- 24 oz heavy cream
- 1½ cup white wine
- 1½ cup Pecorino Romano cheese
- ¾ cup extra virgin olive oil
- salt and black pepper, to taste
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.