Pasta alla Norcina

Steps

1. 1Cook the pasta

   Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.

   OrecchietteSalt
2. 2Brown the sausage7 min

   Remove the salsiccia from its casing if necessary. In a large pan over medium-high heat, break up and brown the sausage until cooked through and slightly crispy, about 6-8 minutes.

   Salsa
3. 3Deglaze with wine2m 30s

   Add the white wine to the pan with the sausage and let it reduce by half, scraping up any browned bits from the bottom, about 2-3 minutes.

   White wine
4. 4Add cream and cheese

   Lower the heat to medium and stir in the cream. Add the Parmesan gradually, stirring until melted and incorporated into a smooth sauce. Season with salt and pepper to taste.

   CreamParmesanSaltBlack pepper
5. 5Toss and serve

   Add the drained orecchiette to the pan and toss to coat in the creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Serve immediately with extra Parmesan on top.

   The pasta water helps emulsify the sauce and achieve the perfect creamy consistency.

   OrecchietteParmesan