Pasta Alla Norcina for Two

Pasta Alla Norcina for Two

Brian CampbellCamfam Cookery
Pasta alla norcina is a pasta dish that showcases flavorful pork sausage in a light cream sauce. For an authentic-tasting version, we had to make our own sausage. We streamlined the process by starting with store-bought ground pork and making a strong brine with salt to speed its effect. To ensure the juiciest (and most flavorful) possible sausage, we added baking soda and seared the sausage in the form of a patty on both sides before chopping it into small pieces and gently finishing it in the sauce of cream, wine, and mushrooms.
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Cook Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 2
Calories 909 kcal

Ingredients
  

  • Kosher salt and pepper
  • teaspoon baking soda
  • 4 ounces ground pork
  • 1 garlic clove minced
  • ½ teaspoon fresh rosemary minced
  • Pinch ground nutmeg
  • 4 ounces cremini mushrooms trimmed
  • 5 tsp vegetable oil
  • cup heavy cream
  • 8 ounces orecchiette 2 1/4 cups
  • ¼ cup dry white wine
  • 1 ounce Pecorino Romano cheese grated (1/2 cup)
  • 1 tbsp fresh parsley minced
  • 1 ½ tsp lemon juice

Instructions
 

  • Grease small dinner plate with vegetable oil spray. Dissolve 3/4 teaspoon salt and baking soda in 2 teaspoons water in medium bowl. Add pork and fold gently to combine; let stand for 10 minutes.
  • Add 1/2 teaspoon garlic, 1/4 teaspoon rosemary, nutmeg, and 1/2 teaspoon pepper to pork and stir and smear with rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer pork mixture to greased plate and form into rough 3-inch patty. Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.
  • Heat 2 teaspoons oil in 10-inch skillet over medium-high heat until just smoking. Add patty and cook without moving it until bottom is browned, 1 to 2 minutes. Flip patty and continue to cook until second side is well browned, 1 to 2 minutes longer (very center of patty will be raw). Remove pan from heat, transfer sausage to cutting board, and roughly chop into 1/8- to 1/4-inch pieces. Transfer sausage to bowl and add cream; set aside.
  • Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot.
  • While pasta cooks, return now-empty skillet to medium heat. Add 2 teaspoons oil, mushrooms, and pinch salt; cook, stirring frequently, until mushrooms are browned, 3 to 5 minutes. Stir in remaining 1 teaspoon oil, remaining garlic, remaining ¼ teaspoon rosemary, and ¼ teaspoon pepper; cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until completely evaporated, 1 to 2 minutes. Stir in sausage-cream mixture and 1/3 cup reserved cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.
  • Add sauce, parsley, and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste.

Notes

 
 

Nutrition

Calories: 909kcalCarbohydrates: 90gProtein: 32gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 100mgSodium: 314mgPotassium: 762mgFiber: 4gSugar: 6gVitamin A: 815IUVitamin C: 5mgVitamin D: 1µgVitamin E: 1mgCalcium: 228mgIron: 3mgZinc: 4mg
Keyword Pasta

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