Description
This creamy sausage pasta is my take on Pasta alla Norcina which is popular in Umbria. With just a few ingredients, it's simple and hearty, yet elegant enough for company.
Ingredients
- 3 tablespoons olive oil, or as needed
- 3 large garlic cloves, minced
- 1 pound mild italian sausage
- 5 fluid ounces white wine, such as sauvignon blanc or pinot grigio
- 5 ounces heavy whipping cream
- 8 ounces penne or rigatoni pasta
- salt and freshly ground black pepper to taste
- 1/4 cup grated parmesan cheese, divided
- fresh parsley, to taste
Directions
- Bring a large pot salted water to a boil and cook pasta until tender with a bite, 9 to 11 minutes. Reserve 1 cup pasta water, then drain pasta.
- Meanwhile, in a skillet over medium heat, add olive oil and then sausage. Cook sausage, breaking it up with a spatula until it starts to brown, about 7 minutes.
- Add garlic and a little more olive oil if skillet seems dry. Pour in wine, and use a spoon to scrape up any browned bits on the bottom of the skillet.
- Simmer until wine has reduced by about half; add pasta water and half the Parmesan. Stir, then add cream. Stir again, season with salt and pepper. Let it cook for a minute, then stir in pasta. Check for seasoning, then add in remaining Parmesan. Stir well and serve sprinkled with parsley.
