Pasta alla Norcina

Instructions

1. Prepare Ingredients: Bring a large pot of salted water to a boil for the pasta. While waiting, prep all ingredients: remove sausage from casings, slice mushrooms, and finely chop onion.
2. Brown the Sausage by heating the olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon or spatula. Sauté until cooked through, about 6–8 minutes. Some browning on the bottom of the pan is good—it adds flavor.
3. Add the chopped onion and whole garlic cloves to the pan. Cook for 3–4 minutes, until the onion is soft and translucent. Stir frequently to avoid burning the garlic.
4. Add the sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until they soften and release their moisture. Increase the heat slightly if needed to help evaporate the liquid.
5. Deglaze with Wine, Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let the wine simmer and reduce by about half, 2–3 minutes.
6. Lower the heat to medium-low. Stir in the heavy cream. Let the sauce simmer gently for 5–7 minutes, stirring occasionally, until it thickens slightly. Season lightly with salt and pepper.
7. While the sauce simmers, cook the pasta in the boiling water until just shy of al dente (about 1–2 minutes less than package instructions). Reserve about 1 cup of the pasta cooking water before draining.
8. Remove the garlic cloves from the sauce (if desired). Add the drained pasta directly into the sauce and toss to combine. Add splashes of reserved pasta water as needed to loosen the sauce and finish cooking the pasta, stirring frequently (2–3 minutes).
9. Remove the skillet from heat. Stir in the grated cheese until melted and the sauce is creamy. Taste and adjust seasoning with additional salt and black pepper if needed.
10. Serve immediately, garnished with extra cheese and a drizzle of good olive oil if desired. Pair with a glass of the same white wine used in the sauce for a lovely complement.