Pasta alla Norcina

Name: Pasta alla Norcina
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: , Kosher salt and pepper; 1/4 teaspoon, baking soda; 8 ounces, ground pork; 3 , garlic cloves, minced; 1 1/4 teaspoons, minced fresh rosemary; 1/8 teaspoon, ground nutmeg; 8 ounces, cremini mushrooms, trimmed; 7 teaspoons, vegetable oil; 3/4 cup, heavy cream; 1 pound, orecchiette; 1/2 cup, dry white wine; 1 1/2 ounces, Pecorino Romano cheese, grated (3/4 cup); 3 tablespoons, minced fresh parsley; 1 tablespoon, lemon juice

48 comments

Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

In Italy, the star of this creamy pasta dish is handmade sausage from a tiny Umbrian village. Where does that leave the rest of us?

SERVES6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Pasta alla norcina is a pasta dish that showcases flavorful pork sausage in a light cream sauce. For an authentic-tasting version, we had to make our own sausage. We streamlined the process by starting with store-bought ground pork and maki...

This is a members' feature.