Pasta alla Norcina

A personal favorite recipe that was inspired from local Italian restaurant in Laguna Beach, Oliver’s. Pairs nicely with a bottle of Chablis.

1 shallot, diced

3 garlic cloves, minced

1 cup dry white wine

1 lb pork Italian sausage

black truffle or truffle oil

1 lb de cecco rigatoni pasta

1 cup pecornio romano

1 tablespoon olive oil

1 cup heavy whipping cream

parsley, chopped

salt, pepper, garlic, onion powder, red pepper flakes, Italian seasoning

toppings

parmigiano reggiano, freshly grated

parsley

In a large pot boil your water and add salt. Once boiled cook your pasta until al dente. In a pan over medium heat, saute shallot and garlic then remove casing from sausage and add to the pan. Cook thoroughly will breaking up into small sized pieces. Add your wine and let reduce until gone. Then stir in spices, cream, parsley, and a splash of truffle oil. Stir until combined well. Either add in pasta and mix together or serve over pasta. Serve with parmigiano reggiano and sprinkle on parsley and enjoy.