Mushroom Pasta Alla Norcina
Mushroom Pasta alla Norcina is a hearty Umbrian pasta dish made with Italian sausage, earthy mushrooms, rosemary, and a rich, creamy sauce. This rustic Italian recipe comes together quickly, making it perfect for a comforting weeknight dinner when you want something satisfying without spending hours in the kitchen.
Ingredients
- 1/2 lb. fusil pasta
- 1/2 lb. spicy Italian sausage crumbles
- 2 cups sliced mushrooms
- 2 Tbsp. olive oil
- 1/2 cup chopped onion
- 1 Tbsp. minced garlic
- 1 cup white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup grated parmesan
- salt and pepper to taste
Instructions
- Start by cooking your pasta el dente. While the pasta is cooking make the sauce
- In a large saute pan over medium high heat in the 2 Tablespoon of olive oil cook the onion and garlic until soft and translucent. Add the mushrooms and cook until the mushrooms begin to brown . Then add the sausage crumbles cook until brown.
- Deglaze the pan with the wine waiting until it evaporates before adding the chicken stock, pasta water and cream. Simmer until the sauce thickens. Then add in the grated parmesan
- Toss the pasta in this creamy sausage sauce, top with more grated parmesan and chopped Italian parsley.
Notes
Reserve some of the pasta water before draining. Tossing the hot pasta with the sauce and a splash of pasta water helps loosen the cream sauce and allows it to cling beautifully to every strand of pasta.