Norcina

For a richly flavored creamy sauce with sausage - it can't get much easier than this! Plus it pairs perfectly with store bought dry pasta (we recommend rigatoni or penne). If you have access to fresh truffles, you can shave a few ribbons over the top to transform this rustic dish to something exquisite!

Most of you know this sauce as Norcina - but at our house we affectionately call it - pasta di Rossana in honor of our dear friend who first taught Jason this simple winter sauce! We'd arrive for dinner with a hungry look in our eyes begging for 'pasta di Rossana' and its meaty creamy goodness. She would laugh & say "Dear it is not MY sauce but the sauce of Norcia." We nod understandingly, smile back & ask for another serving of pasta di Rossana!

Pasta di Rossana
Norcina

Serves 4

6 oz. of sausage meat
1 carrot, chopped finely
1 clove garlic, peeled
olive oil
pepper
ladle of bechamel (panna per la cucina)
parmesan cheese
1 lb. pasta of your choice (penne or rigatoni work wonderful)
(Optional: Truffle shavings)

With a little olive oil in a pan, throw in the garlic clove whole & brown. Then discard garlic.

Add chopped carrot & saute over medium heat for a minute or two.

Add in sausage meat & crack of pepper. Cook sausage until brown, mashing & breaking up into little pieces.

Lower heat & add in ladle full of bechamel & some parmesan cheese.

Cook for a minute or two. Add a little pasta water if it gets too thick.

Toss with cooked pasta & serve.
(If you are able to find truffles, shave a few ribbons over the top.)

Ashley & La Rossana!