Rigatoni Alla Norcini Recipe
Rigatoni pasta, sausages, mushrooms, Truffle paste and Pecorino cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Prepare the Sausage and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the Italian sausages, breaking them up with a spoon, and cook until browned. Stir in the sliced mushrooms and cook until they are tender.
- 3
Make the Sauce
Once the sausage and mushrooms are cooked, lower the heat and add the truffle paste and heavy cream. Stir well to combine and let it simmer for 3-5 minutes until the sauce thickens slightly.
- 4
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Finish with Cheese and Seasoning
Remove from heat and stir in the grated Pecorino cheese. Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
