Empty My Fridge
Pasta alla Norcina | Chef Jean-Pierre
Ingredients
- Olive oil · for drizzling2 tbsp
- Sausage1 lb
- Onion · finely chopped1
- Mushroom4 oz
- Sage · chopped, for garnish2 tsp
- Garlic · minced1 tbsp
- White wine1 cup
- Heavy cream1 ½ cups
- Saltto taste
- Black pepper · groundto taste
- Pecorino cheese · grated1 cup
- Butter2 tbsp
- Penne1 lb
Instructions
- Heat 1 tablespoon olive oil in a non-stick pan, add the sausage and break it up with a silicone spatula or wooden spoon, browning it well.
- In a separate saucepan, heat another tablespoon of olive oil and cook the chopped onion until golden brown.
- Add the mushrooms and a pinch of salt, and keep cooking until the mushrooms have released all their moisture.
- Add the sage and garlic; when the garlic smells fragrant, pour in the white wine and reduce it by half. Add the cooked sausage.
- Pour in the heavy cream, stir well and let it simmer gently until thickened.
- Turn off the heat and stir in the cheese, then finish with a couple of tablespoons of unsalted butter.
- Add the cooked pasta to the sauce pan, or toss the sauce with the pasta in a large dish.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionCheeseCreamMushroomHeavy creamSausagePecorino cheese
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