Week 3 of Cooking Club w/Mrs. Winter: Pasta Norcina
INGREDIENTS
– 1 lb ground sweet Italian sausage
– 1 white onion, diced
– 2 cloves garlic, minced
– 2 tbs. extra-virgin olive oil
– 1 cup chicken stock
– 1.5 cups heavy whipping cream
– salt & pepper to taste
– pinch red pepper flakes (optional)
– 1lb rigatoni pasta
DIRECTIONS
Cook pasta according to directions on package, undercooking by 1-2 minutes. Using a deep-sided pan, heat your olive oil and brown your sausage, while breaking it into small pieces. Once the sausage is mostly browned, add your onion and garlic. Cook down the onion and garlic until very fragrant and translucent (about 3 minutes). Add the chicken stock and simmer. Once your chicken stock has reduced by about half, add your heavy cream and simmer. When your pasta is 1-2 minutes away from being fully cooked, add it to the sausage cream mixture and continue cooking until al dente. Taste the pasta for seasoning, and add salt and pepper to taste. If you enjoy a little spice, add a pinch of red pepper flakes. Serve with parsley and walnuts, parmesan cheese, or enjoy as is.