Pasta Alla Norcina | 30 Minutes Meals

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Bring a large pot of salted water to the boil and cook the pasta for 1 minute less than the packet says. Drain, reserving 1 cup of the pasta water.
2. Heat the olive oil in a pan over medium-high heat. Add the crumbled sausage and cook for 3 to 4 minutes until browned. Add the garlic and cook for 1 minute.
3. Pour in the white wine and simmer for 2 to 3 minutes until reduced by two-thirds. Lower the heat to medium and stir in half the pecorino. Cook for 1 minute. Add the cream, bring to a simmer, then lower the heat and cook for 5 to 6 minutes. Adjust the seasoning.
4. Add the drained pasta to the sauce and toss. Stir in the remaining pecorino and enough pasta water to reach the desired consistency. Take off the heat.
5. Serve in bowls, topped with pecorino and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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