Rigatoni alla Norcina
Served in a creamy sausage-mushrooms and pecorino sauce, this pasta dish is delightful. Since you love it so much, we decided to share the recipe with you. You will be pleasantly surprised how easy it is to prepare this delicious pasta recipe.
|Prep time: 10 minutes|
|Cooking time: 15 minutes|
|Servings or yield: 4|
|Difficulty level: Easy|
|250g of fresh or dried rigatoni|
|1 sprig of fresh parsley, minced|
|3 white mushrooms, sliced|
|2 Italian sausage, casing removed|
|1 clove garlic, minced|
|¼ cup extra virgin olive oil|
|1 dried red pepper without seeds|
|150 ml 35% cream|
|¼ cup white wine|
|¼ cup pecorino cheese|
|Salt and pepper to taste|
For pasta, bring a large pot of salted water to boil. Add rigatoni and cook 4 minutes or until "al dente". Drain, drizzle with olive oil and set aside.
In a frying pan, heat the olive oil, garlic and chili on high heat until garlic is golden brown. Add sausage and sliced mushrooms. Continue cooking over high heat for about 7 minutes, stirring constantly to break the sausage meat. Add salt and pepper to taste and cream. Mix well and continue cooking for another 1 to 2 minutes. A
dd rigatoni, pecorino cheese and fresh parsley, salt and pepper to taste combine.
Transfer to serving plates and enjoy.