Rigatoni alla Norcina
- Angela & i
- Feb 3
- 2 min read
Updated: Feb 8
A crowd favorite from our menu! Due to the enthusiasm of our loyal customers, we’ve decided to reveal the recipe for this irresistible dish.
Imagine perfectly al dente rigatoni coated in a creamy sauce made with Italian sausage and flavorful mushrooms, all enhanced by a generous touch of pecorino. A true delight for your taste buds!
You'll be amazed at how easy it is to recreate this specialty at home. Follow our steps and treat yourself to a culinary journey to the heart of Umbria!
DETAILS |
Preparation time: 10 minutes |
Cooking time: 15 minutes |
Servings: 2 |
Difficulty level: Easy |
INGREDIENTS |
|---|
250g rigatoni, fresh or dried |
1 sprig fresh parsley, chopped |
3 white mushrooms, sliced |
Meat from 2 mild Italian sausages |
1 garlic clove, chopped |
¼ cup extra virgin olive oil |
1 dried red chili, deseeded |
150 ml 35% cream |
¼ cup white wine |
¼ cup pecorino cheese |
Salt and pepper to taste |
PREPARATION STEPS
1 - For the pasta, bring a large pot of salted water to a boil. Add the rigatoni and cook for 4 minutes or until "al dente." Drain (reserve ¼ cup of cooking water), drizzle with a little olive oil, and set aside.
2 - In a pan over high heat, heat the olive oil, garlic, and dried chili until the garlic turns golden.
3 - Add the sausage meat and sliced mushrooms. Continue cooking over high heat for about 7 minutes, stirring constantly to break up the sausage meat.
4 - Deglaze with the ¼ cup of white wine and let it evaporate for 1 to 2 minutes. Season with salt and pepper to taste.
5 - Add the cream, mix well, and cook for another 1 to 2 minutes. Add the reserved pasta cooking water to adjust the consistency if needed.
6 - Stir in the rigatoni, pecorino cheese, and fresh parsley. Season with salt and pepper to taste, and mix well.
7 - Serve immediately and enjoy.
