Orecchiette all Norcina (pasta with sausage, herb, and mushroom cream sauce)

By CheeseDiva

Ingredients

• 8 oz orecchiette pasta (or other small pasta such as rigatoni or penne)
• Kosher salt
• 2 tablespoons olive or grapeseed oil
• 1/2 pound hot Italian pork sausage (substitute mild or turkey sausage, if you prefer)
• 1/2 yellow onion, diced
• 2 large garlic cloves, crushed
• 8 oz cremini mushrooms, cleaned and coarsely chopped
• 2 cups heavy cream
• 2 tablespoons fresh rosemary, finely minced
• 1/2 teaspoon ground nutmeg
• 1/2 to 1 teaspoon red pepper flakes (skip if you prefer less heat; use more if you'd like a lot of spice)
• 1 cup grated parmigiano-reggiano cheese
• Freshly ground black pepper

Details

Servings 1
Adapted from alwaysorderdessert.com

Preparation

Step 1

I added one major twist to my version--cremini mushrooms. The version I tried at Landmarc doesn't have mushrooms, but I had a package in my fridge and knew they would pair nicely with the other ingredients. As the Umbrian region is also known for its truffles and mushrooms, I didn't think the additional earthy flavors would be out of place.

I chopped them up coursely and absolutely loved how they seemed to melt right into the dish, adding bulk and nutrition (one cup of cremini mushrooms provides up to 18 different vitamins, minerals, and antioxidant phyto-nutrients). I infused the sauce with fresh rosemary and nutmeg, and added red chili flakes for heat--all of which gave the rich cream sauce a layer of depth that kept me going back for more.

Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain, reserving 1 cup of the pasta water.

While the pasta cooks, remove the sausage from casings and break up into small pieces. Heat 2 tablespoons oil in a heavy pan over medium heat and add the sausage. Cook for 2 minutes until lightly browned.

Add the onions and garlic cloves, saute together for 3 minutes until fragrant and soft (you don't want to caramelized the onions). Add the chopped mushrooms and cook for 5 minutes or until cooked down and any liquid has reduced.

Add the cream, rosemary, nutmeg, and red pepper. Let the sauce cook for 3 to 5 minutes, stirring constantly.

Add the cooked pasta and the cheese and toss to coat evenly. If sauce is too thick, add some of the reserved pasta water. Season with Kosher salt and black pepper, to taste. Serve immediately.

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