Pasta alla Norcina

Ingredients

• 14 oz short pasta, such as rigatoni or penne

• 2 tablespoon extra-virgin olive oil

• ½ medium-large onion, finely minced

• 10.5 oz Italian pork sausage

• ½ cup white wine

• sea salt and black pepper to taste

• 6.7 oz heavy cream,

• 2 oz Parmesan cheese, or Pecorino Romano

Instructions

1. Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
2. Meanwhile, heat the olive oil and onion in a large skillet over medium-low heat, and cook for 2 minutes. Remove the casing from the sausage and crumble the meat with your hands, then add it to the skillet and cook it until browned, stirring often.
3. Pour in the wine and allow it to evaporate, then continue to cook, stirring often, for 5 minutes or until fully cooked.
4. Drain the pasta 2 minutes before the suggested cooking time for al dente pasta. Reserve 2 tablespoons of pasta cooking water.
5. Pour the cream into the skillet, followed by the reserved pasta water, and simmer for a couple of minutes, then season with salt and pepper to taste.
6. Add the drained pasta to the sauce, then top your pasta alla Norcina with freshly grated Parmesan cheese or Pecorino Romano and stir all the ingredients. Top with more freshly cracked black pepper if desired, and serve.