Pasta Alla Norcina
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Added 2025-08-11
Updated 2025-08-11
Ingredients
| 320 gr | Pasta |
| 400 gr | Italian (fennel) sausages (or add fennel seeds) |
| 4 | Garlic cloves |
| 225 ml | White wine |
| 275 ml | Cream or ricotta |
| 1 tsp | Fennel seeds |
| 1 tsp | Chili flakes |
| 150 gr | Pecorino romano |
| Black pepper |
Instructions
Cooking mode
- Add olive oil into a pan and break up the sausages. Caramelize them on all sides.
- Boil the pasta in salted water until al dente.
- Make slices of the garlic and add to the sausage pan together with the fennel seeds and chili flakes. Fry down for a few minutes.
- Deglaze the pan with white wine and let it evaporate. Go in with the cream and let it simmer on low.
- Grate the pecorino on the finest setting. Add the pasta with some pasta water to the sausage pan and mix well. Turn off the heat and stir in almost all the cheese.
- Serve with black pepper and the rest of the cheese, enjoy!