Pasta alla Norcina

I think you'll love this 1 pan pasta meal that's a specialty in the Umbria region of Italy.  Since it is so simple you'll want the best ingredients. I used Rustichella brand pasta (Masccheroni al torchio) and my sausage was from a local farmer. The Sabatino Truffle Zest is a dream to use in ALL the things! Enjoy!

​PASTA ALLA NORCINA
14oz penne or other short pasta
2-3 Italian pork sausages, casings removed and crumbled
1 onion white or yellow, sliced fine
1-2 black truffles I used 2 small ones OR 3 Tablespoons Truffle Zest
7 oz.  fresh cream
1/2 glass white wine
4oz. pecorino toscano cheese grated
3-4 tbsp extra virgin olive oil
salt for pasta and to taste
black pepper to taste
 
Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
Brown the sausage and pour in the wine. Allow the alcohol to evaporate while stirring.
Pour in the cream and bring the sauce to a gentle simmer. Add salt & pepper. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3–4 minutes, then turn off the heat, cover and set aside.
Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce
Over a low heat, mix the pasta and sauce together– you can add a little pasta cooking water if it seems too thick
Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .