Cappelletti alla Norcina
Pasta alla Norcina is Italian comfort food at its finest - a rich, sausage and cream-based sauce originating from Norcia, a town in Umbria. The area is world famous for for its excellent cured pork and charcuterie, such as the incredible Prosciuttos. Pasta alla Norcina is one of Norcia's gifts to the world, featured on all local restaurant menus.
- 500g (2 packages) of Regal Fresh Egg Cappelletti with Prosciutto
- 300g of Raw Sausage Broken Up
- 1L Whipping Cream
- 150g Parmigiano or Pecorino Cheese
- 2 Cups of White Wine
- 1 Cup of Water
- 2Tbsp Olive Oil
Prep a large pan with the olive oil and bring to medium high heat.
Add the sausage to the pan and sauté with the oil, breaking up any large pieces.
Once the sausage begins to lightly brown, add the water and 1 cup of white wine and cover, leaving to cook on medium heat.
The majority of the water and wine will be absorbed and evaporated, when the pan begins to glaze add the last cup of white wine and bring to a simmer.
Pour in the whipping cream. Once it starts to simmer again, add the pasta. Stir to coat evenly and cover with the lid. Allow to cook for 4-5 minutes.
Add the Parmigiano/Pecorino and stir well.
Add black pepper and salt to taste.
Plate the pasta and serve with a generous sprinkle of grated Parmigiano or Pecorino.