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Pappardelle Norcina : Original Umbrian Recipe
- 1 pound pappardelle
- 8 ounces baby Bella mushrooms diced
- 1 pound bulk mild Italian sausage
- ¼ cup olive oil
- 1 small onion diced
- 3 cloves garlic
- ½ cup dry white wine
- 1 ½ cups heavy cream
- 2 cups reserved pasta water will not need it all
- 1 pinch nutmeg
- ¾ cup Pecorino Romano grated
- salt and pepper to taste
- Bring a large pot of salted (2 tablespoons kosher salt) water to boil.
- Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage (about 5-7 minutes) then make some room in the pan and add the mushrooms and continue to cook until they brown as well.
- Once the sausage and mushrooms are brown add the onion and garlic. After 2 minutes remove the garlic from the pan and discard. Continue cooking for a few more minutes until the onions are soft.
- Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking pasta to a bit less than al dente.
- Add the cream and bring sauce to a simmer while stirring. Once simmering turn the heat down to low.
- Once pasta is almost al dente add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.
- Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino. Enjoy!