How to make the CREAMIEST Pasta alla Norcina

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Heat about four tablespoons of extra virgin olive oil in a pan over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes, stirring often, until it starts to brown slightly.
3. Crush the garlic into the onion, stir, add one tablespoon of water and cook for 2 more minutes.
4. Slit each sausage lengthwise, remove the skin, and press the meat flat with a fork. Add it to the pan and break up the mince quickly with a fork or wooden spoon as it cooks.
5. Bring 5 L of water to the boil in a large pot, add one tablespoon of rock salt and stir to dissolve. Add the rigatoni and cook according to package directions (about 13 minutes in the creator's test), stirring occasionally.
6. Once the sausage is browned, add the white wine and a little salt and a generous amount of freshly ground black pepper. Let the liquid reduce until very little is left, breaking the sausage into small pieces and making sure it is cooked through.
7. Reserve a mug of pasta water. In a large bowl, mash the ricotta with a fork, then mix in the grated Parmigiano Reggiano or Pecorino Romano and 4 tablespoons of pasta water. Add more pasta water a tablespoon at a time until creamy.
8. Stir the ricotta cream into the meat mixture.
9. Grate about one third of the truffle into the sauce and let it cook.
10. Drain the pasta and add it to the sauce with about four tablespoons of pasta water. Toss well until combined.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicOnionCheesePastaSausagePecorino cheeseRicotta cheeseRigatoni pasta