Pappardelle alla Norcina
Ingredients:
500g Pappardelle egg pasta
4 quality butcher beef or pork sausages finely and roughly diced
2 Tbsp fresh cream
1 cup white wine
1 clove garlic peeled and diced
1 bunch of fresh parsley (preferably Italian) chopped finely
2 Tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper to taste
Method:
In a large saucepan heat the olive oil and add the garlic, once the garlic is sweated add the diced sausages and stir through allowing to sizzle gently for a few minutes.
Pour the wine through and allow to evaporate on medium heat.
Once the sausage is cooked add the cream and parsley and a few turns of a black pepper grind over the top.
Cook the pasta in boiling salted water until al dente. Drain the pasta and add to the saucepan with the other ingredients. Gently fold through until the pasta and ingredients are mixed.
Serve immediately with a further sprinkle of parsley and ground black pepper.
Serves 4
Product used in this recipe
Pappardelle all'uovo (Egg Pasta) 250g
