Pasta alla Norcina

Name: Pasta alla Norcina
Ingredients: 1 lb penne or rigatoni pasta; 3-4 Umbrian (and ONLY Umbrian!) sausages – (and if not attainable, use about 1/2 lb ground pork meat, adding to it, 1 finely-chopped garlic clove, salt and pepper to taste); 1 white onion; white wine (about 1 c. or so); olive oil; salt; pepper; small hot red pepper; 1 1-1/2 c. cream; Pamersan cheese, freshly-grated (or use pecorino, sheep’s milk cheese – and very Umbrian!)

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(NB Norcia, in the mountains of southeastern Umbria, is noted for its sausages – as well as for prosciutto, capocollo and other pork derivatives, see article.) Ingredients: (for 4) 1 lb penne or...

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Ingredients

1 lb penne or rigatoni pasta
3-4 Umbrian (and ONLY Umbrian!) sausages – (and if not attainable, use about 1/2 lb ground pork meat, adding to it, 1 finely-chopped garlic clove, salt and pepper to taste)
1 white onion
white wine (about 1 c. or so)
olive oil
salt
pepper
small hot red pepper
1 1-1/2 c. cream
Pamersan cheese, freshly-grated (or use pecorino, sheep’s milk cheese – and very Umbrian!)