Pasta alla Norcina: the traditional recipe
An ancient, very popular Umbrian recipe that requires few, simple ingredients which are typical of the region.
- 350 gr pasta
- 300 gr sausage
- 200 gr fresh ricotta
- 1/2 onion
- extra virgin olive oil to taste
- white wine to taste
- salt to taste
- pepper to taste
- parmesan to taste
Heat the extra virgin olive oil with onion in a large pan.
Peel and crumble the sausage.
Place it in the pan and let it brown for a few minutes.
Deglaze with white wine.
Meanwhile, cook the pasta in plenty of salted water.
Add the ricotta along with a little boiling water.
Mix and season with salt and pepper.
Drain the pasta al dente and toss with the sausage sauce for at least 1 minute (add a sprinkling of black truffle if desired).
Serve and garnish with Parmesan.