Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us. The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments.
If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.
Here in Copenhagen we found fresh Italian sausage from Ca – take away (Rebekkavej 49, Hellerup 2900)
INGREDIENTS for 4 servings:
320 g pasta, (penne or rigatoni)
400 g fresh Italian pork sausage
20 g butter
200g cooking cream
fresh grated Parmigiano Reggiano or Grana Padano cheese, to taste
salt and fresh grounded pepper, to taste
Remove the gut from the sausages and crumble them. Put a large pan on medium heat, add the butter and let it melt. Then add the crumbled sausages, and during cooking, with a wooden spoon, mix to prevent the meat from burning and sticking to the pan. Let sauté at medium heat until all the meat is browned.
If the sausages are tasteless add salt and pepper.
Pour the cooking cream in the pan with the sausages and bring it to a gentle simmer. Let it reduce (3–4 minutes) and turn off the heat.
Tips: enjoy this pasta dish with a glass of Rosso di Montefalco or Ciliegiolo red wine.