I think you'll love this 1 pan pasta meal that's a specialty in the Umbria region of Italy. Since it is so simple you'll want the best ingredients. I used Rustichella brand pasta (Masccheroni al torchio) and my sausage was from a local farmer. The Sabatino Truffle Zest is a dream to use in ALL the things! Enjoy!
PASTA ALLA NORCINA
14oz penne or other short pasta
2-3 Italian pork sausages, casings removed and crumbled
1 onion white or yellow, sliced fine
1-2 black truffles I used 2 small ones OR 3 Tablespoons Truffle Zest
7 oz. fresh cream
1/2 glass white wine
4oz. pecorino toscano cheese grated
3-4 tbsp extra virgin olive oil
salt for pasta and to taste
black pepper to taste
Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
Brown the sausage and pour in the wine. Allow the alcohol to evaporate while stirring.
Pour in the cream and bring the sauce to a gentle simmer. Add salt & pepper. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3–4 minutes, then turn off the heat, cover and set aside.
Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce
Over a low heat, mix the pasta and sauce together– you can add a little pasta cooking water if it seems too thick
Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .
We're featuring everything Italian this month!
A one bowl, not very sweet cake. I used "Marchesi di San Giulano Orange Slices in Syrup". They are Sicilian oranges that have been slightly candied. Really amazing flavor and great for cheese boards too! You could drizzle some of the syrup on top of the finished cake if you'd like it to be sweeter. I included the video and finished cake below. Enjoy!
1 1/4 cup flour
2/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mild or grassy olive oil
1/2 cup sour cream or greek yogurt
2 large eggs
3 Tablespoons lemon juice
9 slices of candied oranges in syrup (about 1/2 of a jar if buying at Boulevard Market)
Preheat oven to 350 degrees.
Grease a 9 inch cake pan and then lay orange slices out evenly.
In a large mixing bowl combine all dry ingredients. Add wet ingredients. Stir until well combined. Pour evenly over orange slices being careful to not dislodge your pattern.
Bake 30-35 minutes until golden brown. Allow to cool about 5 minutes and then turn out onto a cake plate or wooden board. I garnished with fresh herbs and drizzled a bit of remaining syrup over cake slices.
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!