(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 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!) Finely slice white onion. Cover bottom of saucepan in olive oil and sauté onion til golden (do NOT burn – and if you do, start over…!).
Take sausage meat out of casing and crumble into onion/olive oil mixture. Add chili pepper. Simmer a couple minutes till sausage (or pork meat) starts to brown. Add white wine, covering well the meat.
Simmer uncovered a few minutes (wine will start to evaporate). Add cream and simmer briefly. Add salt and black pepper to taste. Stir into pasta which you have cooked and drained (always save a bit of the pasta water when draining pasta: can be used to dilute your sauce if needed).
Pasta mixture should be creamy – if too dry, add a bit of olive oil (and next time, use more cream – or white wine – when preparing).
Add Parmesan before serving – or pecorino.
