Pappardelle Norcina : Original Umbrian Recipe
Pappardelle Norcina : Original Umbrian Recipe
Ingredients
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1 pound pappardelle
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8 ounces baby Bella mushrooms diced
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1 pound bulk mild Italian sausage
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¼ cup olive oil
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1 small onion diced
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3 cloves garlic
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½ cup dry white wine
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1 ½ cups heavy cream
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2 cups reserved pasta water will not need it all
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1 pinch nutmeg
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¾ cup Pecorino Romano grated
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salt and pepper to taste
Instructions
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Bring a large pot of salted (2 tablespoons kosher salt) water to boil.
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Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage (about 5-7 minutes) then make some room in the pan and add the mushrooms and continue to cook until they brown as well.
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Once the sausage and mushrooms are brown add the onion and garlic. After 2 minutes remove the garlic from the pan and discard. Continue cooking for a few more minutes until the onions are soft.
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Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking pasta to a bit less than al dente.
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Add the cream and bring sauce to a simmer while stirring. Once simmering turn the heat down to low.
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Once pasta is almost al dente add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.
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Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino. Enjoy!
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