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
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.