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Pasta alla Norcina
Difficult Difficult time 45 mins - 1 hr

Pasta alla Norcina

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SERVES: 5

PREPARATION TIME: 10 minutes

COOKING TIME: 40 minutes

Ingredients

  • 7 tablespoons Filippo Berio Umbro Gran Cru Extra Virgin Olive Oil
  • 8 ounces pork sausage, casing removed, crumbled
  • 2/3 cup heavy cream
  • 1 lb orecchiette
  • 1 garlic cloves, minced
  • 8 ounces fresh porcini mushrooms, cleaned and pureed coarsely in a food processor
  • 1/2 teaspoon minced fresh rosemary
  • Pinch ground nutmeg
  • freshly ground black pepper
  • sea salt
  • 1/2 cup dry white wine
  • 2 ounces Pecorino Romano cheese, grated
  • 2 tablespoons minced fresh parsley
  • 3 teaspoons lemon juice

Method

  1. Heat 4 tbs extra virgin in 10-inch skillet over medium-high heat until slightly hot. Add the sausage and cook it until lightly browned, 3 to 4 minutes, mixing frequently. Remove pan from heat, transfer sausage to a bowl and add cream. Mix and set aside.
  2. Cook pasta in boiling salted water until al dente, drain and reserve 1 1/2 cups cooking water.While pasta cooks, place a large skillet to medium heat. Add 3 tbs extra virgin, garlic, mushrooms, and pinch salt cook, stirring frequently, until mushrooms are cooked, 3 to 5 minutes.
  3. Stir 1/2 teaspoon rosemary, freshly ground black pepper and nutmeg to taste. Cook for 3 minutes. Pour in wine, and cook until completely evaporated.
  4. Stir in sausage/cream mixture and 1/3 cup reserved cooking water. Simmer until meat is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.
  5. Tranfer the cooked pasta to the sauce. Add parsley and lemon juice to pasta and blend well. Cook together for 1 minute. Before serving, adjust consistency with remaining reserved cooking water if needed and season with salt and pepper to taste.

COOK WITH:
Gran Cru Umbro

Produced in Umbria with olives grown on the Assisi and Spoleto hills and made using Moraiolo, Leccino and Frantoio olives, this Extra Virgin Olive Oil has a green olive aroma and a fruity taste with notes of fresh grass, leaves and a hint of artichoke. With a slightly bitter aftertaste, this oil is lively, persistent and well balanced. Filippo Berio Umbro is certified PDO: Protected Designation of Origin.

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Filippo Berio
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    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
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