Pasta Norcina (Creamy Pasta With Sausage)

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 pound Italian sausage, (casings removed)

2 Tbsp olive oil

2 Tbsp chopped garlic

1¼ pounds cremini, white or portobello mushrooms, (finely chopped)

½ tsp salt

¼ tsp ground black pepper

1¼ cups dry white wine (such as Pinot Grigio)

1⅓ cups heavy cream

1 pound pasta (+ salt for pasta water, See NOTE below.)

5 ounces baby spinach (about 1 really big handful)

2-4 Tbsp butter, (cubed)

½ cup grated Pecorino Romano cheese (+ more for top)

Pinch grated nutmeg (optional)

Freshly ground black pepper

Directions

Prep and gather all ingredients according to specifications above. Bring a large pot of water to a boil.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

In a large skillet over medium-high heat, brown the sausage in olive oil, using a wooden spoon to break it into bite-sized pieces. Once the sausage has browned, remove it from the pan and set it aside.

Reduce the heat to medium, add the garlic to the pan and cook for 1 to 2 minutes to allow the garlic to soften and brown lightly. Take care not to burn the garlic!

Then, add the mushrooms, salt and pepper to the pan and scrape up any brown bits. Spread the mushrooms out and let the mushrooms cook until almost all liquid that they release has evaporated, stirring occasionally.

Pour the wine into the pan and use a wooden spoon to scrape up any brown bits. Increase the heat to medium-high and simmer for about 5 to 6 minutes or until most of the alcohol taste has cooked off.

Reduce the heat to medium and add heavy cream and reserved sausage to the mushrooms. Cook until thickened slightly, about 5 minutes. Then, turn off the heat.

Meanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Turn the sauce back on to medium-low after the pasta has been cooking for about 5 minutes.

Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.

Transfer the cooked pasta and the baby spinach to the pan and toss well, allowing the pasta to finish cooking in the wonderful flavors of the sauce and the spinach to wilt. Add pasta water for additional moisture, about ½ cup at a time.

Once the pasta is al dente, remove the pan from the heat. Then gently stir in the butter, pecorino cheese, a small pinch of nutmeg (if including) and a large pinch of freshly ground black pepper until well-combined.

Transfer to a serving platter, sprinkle with a bit more grated cheese and serve immediately. Buon Appetito!