Pasta alla Norcina

Ingredients

• 14 oz (400g) Penne pasta
• 4 Italian sausages ((around 350g/12oz))
• 1 white onion (finely chopped)
• ½ cup (125ml) white wine (we used Pinot Grigio)
• 1 and 1/2 cups (340g) heavy (double) cream
• truffle paste or truffle oil (to taste (see notes))
• Pecorino Romano
• salt

Steps

1. 1

   Bring a large pot of water to a boil and salt it well. Finely chop the onion.

2. 2

   Heat a large pan on a medium heat. Remove the sausages from their casing and brown in the pan for 2-3 minutes breaking them with the side of a wooden spoon,

3. 3

   Once browned, add the finely chopped onion and saute with the sausage until caramelised, about 7-8 minutes. Do this on a medium heat, the onion should go soft and translucent then start to turn golden but don’t let it burn.

4. 4

   When the onion is done add your pasta to the boiling water and cook until al dente.

5. 5

   Next, add the white wine to the pan to deglaze. Scrape all the brown bits from the bottom of the pan using a wooden spoon. Let the wine reduce by half.

6. 6

   Once reduced, add the cream and bring to a gentle simmer until the pasta is ready.

7. 7

   Just before adding the pasta stir the truffle paste or oil into the creamy sauce. We recommend adding a little at a time and taste, it shouldn’t be overpowering.

8. 8

   Add a grating of Pecorino cheese then add the pasta and toss to coat in the sauce.

9. 9

   Serve in bowls topped with more grated Pecorino cheese.