Norcina Sauce
By: Ashley & Jason ...
Published: Tuesday, February 9, 2010 - 1:22pm

Ingredients




6 ounces of sausage meat
1 carrot, chopped finely
1 clove garlic, peeled
olive oil
pepper
ladle of bechamel (panna per la cucina)
parmesan cheese
1 pound pasta of your choice (penne or rigatoni work wonderful)
(Optional: Truffle shavings)

Preparation

1 With a little olive oil in a pan, throw in the garlic clove whole & brown. Then discard garlic. 2 Add chopped carrot & saute over medium heat for a minute or two. 3 Add in sausage meat & crack of pepper. Cook sausage until brown, mashing & breaking up into little pieces. 4 Lower heat & add in ladle full of bechamel & some parmesan cheese. 5 Cook for a minute or two. Add a little pasta water if it gets too thick. 6 Toss with cooked pasta & serve. 7 If you are able to find truffles, shave a few ribbons over the top.)

About


For a richly flavored creamy sauce with sausage - it can't get much easier than this! Plus it pairs perfectly with store bought dry pasta (we recommend rigatoni or penne). If you have access to fresh truffles, you can shave a few ribbons over the top to transform this rustic dish to something exquisite!
Most of you know this sauce as Norcina - but at our house we affectionately call it - pasta di Rossana in honor of our dear friend who first taught Jason this simple winter sauce! We'd arrive for dinner with a hungry look in our eyes begging for 'pasta di Rossana' and its meaty creamy goodness. She would laugh & say "Dear it is not MY sauce but the sauce of Norcia." We nod understandingly, smile back & ask for another serving of pasta di Rossana!
http://latavolamarche.blogspot.com/2010/02/sauce-of-month-norcina-rich-creamy.html