Rigatoni Norcino Recipe
Rigatoni pasta with guanciale, Italian sausage, porcini mushroom, and garlic cream sauce with grana padano cheese
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Ingredients
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Ingredients for Rigatoni Norcino
Method
Directions for Rigatoni Norcino
- 1
Prepare the mushrooms
Soak the dried porcini mushrooms in warm water for about 20 minutes until rehydrated. Drain, chop, and set aside.
- 2
Cook the pasta
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
- 3
Cook the meats
In a large skillet over medium heat, add olive oil. Once hot, add the guanciale and Italian sausage. Cook until browned and crispy, about 5-7 minutes.
- 4
- 5
Make the sauce
Pour in the heavy cream and bring to a simmer. Stir in grated Grana Padano cheese, and season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- 6
Combine pasta and sauce
Add the drained rigatoni to the skillet and toss well to coat the pasta in the sauce. Heat through for another 1-2 minutes.
- 7
Serve
Garnish with chopped fresh parsley and additional Grana Padano cheese if desired. Serve immediately.
