Pasta Alla Norcina Food

PASTA ALLA NORCINA

Steps:

• Bring 3 quarts of water to a boil in a pot large enough for a pound of pasta. Season generously with salt.
• Heat a large skillet over medium-high heat. Add olive oil.
• Remove sausage from casing and cook until browned, while breaking into smaller pieces, about 5 minutes.
• Add garlic, shallot, fennel and nutmeg to skillet and cook until softened and lightly golden, about 2-3 minutes. If the pan looks a little dry, add more olive oil.
• Deglaze the pan with white wine. Reduce over medium heat until the wine is almost all evaporated, about 5-10 minutes.
• Add cream to the skillet. Cook over low heat until thickened.
• While cream sauce simmers, add your pasta to the boiling water. Cook 3 minutes shy of the package directions for al dente (the pasta will finish cooking in the sauce).
• Once the pasta is done, reserve 2 cups of pasta water (You won't use it all, but better to have and not need). Add the pasta directly to the cream sauce with a ladle or two of pasta water.
• Cook the pasta and sauce together over medium heat stirring and tossing constantly, until the sauce is thick and clinging nicely to the pasta. Add more pasta water as needed. If the pasta is still a bit too firm after 3 minutes, add a little more pasta water and continue cooking for an additional minute or until the pasta is cooked to your desired consistency.
• Remove from heat and add the grated cheese and an additional ladle of pasta water. Stir and toss vigourously until the cheese melts into the sauce. Adjust the consistency with additional cheese or pasta water, as needed.
• Serve immediately!