This pasta alla norcina is all about the region of Umbria; I’m even starting with extra virgin olive oil from Umbria to celebrate. Add a generous amount to a pan (about four tablespoons) on medium heat.
Next, add your onion and sauté for about 2-3 minutes, or until it begins to brown slightly - stir frequently.
Crush the garlic into the onion for extra flavor, stir, then add one tablespoon of water. Cook for another two minutes.
Put a slit down the middle of each sausage and remove the skin. Then press down on each one using a fork.
Add the squashed sausages into the pan and use the fork or a wooden spoon to separate the mince as quickly as you can as it will start to cook through right away (it will become much harder so break the mince down once it is cooked!).
Add 5L of water to a large pot, and once the water boils, add one tablespoon of rock salt, and stir to dissolve. Then, add the rigatoni to the salted boiling water, stirring occasionally.
Cook the pasta according to the package directions; mine took 13 minutes.
Once the sausage meat is browned, add the white wine to your mixture.
Add a little bit of salt and a generous amount of freshly grated black pepper.
Grab a mug of pasta water and set it aside for the Pasta alla Norcina sauce.
Next, add your fresh ricotta to a large mixing bowl, and squash it down with a fork. Then combine Parmigiano Reggiano/grated pecorino cheese, 4 tablespoons of pasta water, and mix.
If you need more pasta water, you can add a few more tablespoons until you get a nice, creamy texture. Now you have the cream for your pasta alla norcina!
There should be very little liquid left in the meat mixture. Break up the sausage more into smaller pieces if you can and make sure it’s cooked through too.
Add the ricotta cream to the meat mixture and stir.
Grate about ⅓ of the truffle into the sauce. As the sauce cooks, the truffle flavor will release – as will the smell!
Strain the pasta and add it to the sauce, adding about four tablespoons of pasta water and continue to stir.
Here’s my favorite part – tossing the pasta. This helps combine all the ingredients for the pasta alla norcina
E ora si mangia, Vincenzo’s Plate….Enjoy!