Pasta alla Norcina

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 30 minutes

配料

1 pound rigatoni (or other tubular pasta)

8 ounces baby Bella mushrooms (diced)

1 pound bulk mild Italian sausage

1/4 cup olive oil

1 small onion (diced)

3 cloves garlic

1/2 cup dry white wine

1 1/2 cups heavy cream

2 cups reserved pasta water (will not need it all)

1 pinch nutmeg

3/4 cup Pecorino Romano (grated)

salt and pepper (to taste)

步骤

Bring a large pot of salted (2 tablespoons kosher salt) water to boil.

Heat a large 12in pan to medium heat then add in the olive oil and the onion. Cook until translucent (5-10 minutes). Make some room in the pan and add the Italian sausage and let brown. Once almost cook all the way through add in the mushrooms and minced garlic and continue to cook until desired level for the mushrooms.

Turn heat to medium-high and add the wine. Cook for a few minutes 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. Make sure to reserve a mug of pasta water before dumping the pasta water.

Add the cream and bring sauce to a simmer while stirring. Once simmering turn the heat down to low.

Once pasta is almost al dente, strain and 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.

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!

营养

• 卡路里: 766 kcal
• 总脂肪: 45.2 g
• 饱和脂肪: 16.9 g
• 胆固醇: 114 mg
• 钠: 703 mg
• 总碳水化合物: 59.8 g
• 膳食纤维: 3 g
• 总糖: 2 g