Pasta alla Norcina with Mushroom Sauce
The classic Pasta alla Norcina reinterpreted with a rich Versilfood mushroom sauce, in a gourmet version.
Ingredients
- 320 g Mezze Maniche Rigate pasta
- 250 g Norcia sausage
- 250 g Versilfood cubed Porcini mushrooms
- 1 small shallot
- 30 g butter
- 20 ml dry white wine
- 100 ml fresh cream
- Vegetable broth to taste
- 60 g grated Parmigiano Reggiano
- Freshly ground black pepper
Preparation
- Preparation of the base: Finely chop the shallot and sauté it in a pan with the butter over low heat without letting it color.
- Cooking the sausage: Remove the casing from the sausage, crumble it, and add it to the pan. Raise the heat slightly and brown well, stirring to get a fine texture.
- Adding mushrooms and deglazing: Add the frozen Versilfood porcini mushrooms to the sausage, brown for a few minutes, and deglaze with the white wine. Let the alcohol evaporate completely.
- Forming the base: Add a small ladle of vegetable broth and cook for 8–10 minutes to obtain a soft and flavorful base. Season with salt and pepper.
- Preparation of the sauce: Lower the heat and pour the fresh cream into the pan. Stir and let reduce for a few minutes until you get an enveloping sauce; turn off the heat and keep warm.
- Cooking the pasta: Boil the mezze maniche in plenty of salted water, draining them very al dente and reserving plenty of cooking water.
- Creaming: Transfer the pasta to the pan with the mushroom and sausage sauce. Add the Parmesan and toss over medium heat, wetting with cooking water a little at a time until you get a cream that perfectly coats the pasta.
- Plating: Serve the Pasta alla Norcina very hot, finishing with freshly ground black pepper and, if desired, a few slices of whole mushroom sautéed separately.
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