How to Make Creamy PASTA alla NORCINA Like an Italian (Most Underrated Pasta)

in this video we are making pasta a la norchina a beautiful pasta from the region of umbria in the middle of italy famous the region famous for truffles salami porcini mushrooms and pasta [Music] today we are making pasta a la norchina and all we need are simple delicious top quality ingredients starting by 250 grams of italian sausages artisan italian sausages three sausages make 250 grams then we need 250 grams of a short pasta i've chosen rigatoni you can choose medzemanik penne but if you love long pasta that's still okay short pasta i think it's a little bit better because it helps to combine the ingredients then we need 200 grams of ricotta cheese if you don't want to use ricotta cheese you can use cream that's what people use in the modern days cooking cream i still prefer to make my cream with the ricotta for the base of the sauce we're gonna use half onion chopped into pieces one garlic that we're going to crush and then we also need two tablespoons of parmigiano-reggiano or pecorino romano one fresh truffle if you cannot find fresh truffle i guess you can use truffle oil but if you can find truffle get it half glass of white wine and you don't drink this okay we cook with it extra virgin olive oil salt and pepper that's it first thing to do is the extra virgin olive oil this is so important in my extra virgin olive oil today come from the region of umbria i'm trying to use all ingredients from umbria and what we do here we're starting with the onion start browning the onion okay for about two three minutes before we add the crushed garlic and there we go [Music] after about two minutes now we can add the garlic and i like to crush my garlic okay so let's crush it crush the garlic which is gonna give more flavors to this beautiful base now we stir what i like to do so my garlic doesn't burn i'm gonna add one tablespoon of water splash of water and this is gonna help so my garlic is not gonna burn okay that's the trick at the same time the onion is not gonna burn we're gonna do this for about two minutes now and then we add the sausage now what we're gonna do with the sausage is this we're gonna cut the sausage in half here get the skin off so peel it off and what i like to do now i like to crush squash it like this with the fork before we put it in the pan okay just do this [Music] now you need to remember norcha the town in umbria where this pasta is from it's very famous for sausages okay the sausages salami prosciutto everything is delicious there so we can't really compare the sausages from there with the sausages that we find you know here in australia or wherever you're from but we can add the right flavors in it to get as close as possible to that dish okay i want to take you to umbria with this dish so now let's put the mints in the pan let's put in there and what we're going to do we're going to use the fork to spread it now use the fork to spread the mince do this straight away because if the mint starts to cook it's a little bit more difficult to separate it i'm going to do this right now the moment we start cooking the sausages we are going to boil the pasta and my pasta takes 30 minutes to cook so boiling water we get one tablespoon of rock salt and here we go now we can add the pasta and cook it for 13 minutes when you boil pasta please make sure you go and stir about five see every five six minutes because you don't want the pasta to get stuck to the bottom of your pot once the sauce just starts to brown you can see they are browning we are gonna add a glass of white wine the white wine evaporates okay so it's safe for kids for everyone if you don't like to use white wine you can use water or you can use a little bit of vegetable stock but white wine really helps because you need that acidity level in this dish so as you go here you break break the sausages like this at this point we're going to put some salt not much because the sausages already have flavors and pepper put as much pepper as you like [Music] the smell coming out from this pan and the wine helps to get the smell it plays such an important role beautiful i'm going to make you a pasta you can't refuse you can buy this t-shirt online just search for the enchanter's plate store t-shirt and you can buy it let's get some pasta water and here we go now is the time for the ricotta so we're going to turn the ricotta into a cream for our pasta now we get the ricotta [Applause] get a record and use a fork to break your ricotta yum yum try to use fresh ricotta okay that's the best you can do to really have nice flavors now that we have the ricotta let's add the parmigiano reggiano or pecorino into a ricotta let's put a little bit of pasta water i would say about two tablespoons of pasta water and mix mix mix mix we might need to use more pasta water we'll see how we go at this point we need more pasta water so i'm gonna add two more tablespoons [Music] and i think we are okay yeah here we go look at that okay mix a little bit so we get a nice consistency the consistency that we want is like the scrambled egg consistency okay just like that beautiful look at this this is a ricotta cream for pasta alano china [Music] as you can see the wine is evaporating so there is not much left in there and this is the liquid released by the sausage okay so at this point what we need to do is to make sure the meat is cooked and it is cooked break as much as you can okay try to break so you get more small pieces okay of sausage means now is the time for the ricotta cream to do the job all right go in seriously if you can find sheep ricotta bear it's so much better stir you want now all the ingredients to make love together love together okay we've got two more meals for the pasta let's make sure the next two minutes these ingredients are making love we're gonna grate some truffle now so we cook it together and the other rest of the truffle we are going to grate it raw on the pasta my precious truffle my truffle i love you now we gently want to cook the last two minutes of our sauce we're gonna add the truffle and i like to grate it okay so just create it the reason why i want to do this is because the truffle when you cook the truffle it brings out more flavors when you cook it it's a personal choice you can like it more raw or cooked i like them both okay here we go now i'm infusing those beautiful truffle flavors in the sauce which is basically ready cook it for an extra minute before we add the pasta pasta amanorchina is almost ready to be enjoyed we are almost ready to eat okay so be ready let's get the pasta out oh beautiful i love rigatoni i can't say this is my favorite pasta barigaton is one of my favorite look how beautiful and now let's combine all the ingredients all right now let's put the pasta in [Music] here we go the reason why i want to go for a short pasta especially rigatoni is because i want the sausages to go inside together with the ricotta together with the onion all right now before we stir and combine ingredients let's put some pasta water i've got about three four tablespoons still on the stove okay now let's mix stir ah the flavors in this kitchen are divine the vine okay stir stir if you like toss it and i'm going to do that because the tossing is so important when you want to mix all the ingredients when you want to combine all the ingredients let's do it and look how beautiful it's going to look now that we tossed look ah yes baby yeah look how creamy look how creamy this pasta is this is a pasta you can refuse [Music] [Music] you need to look at this you need to look how creamy this pasta allanorchina is look how fantastic this is look at the ricotta how the ricotta made the magic look how important the ingredients are huh look i bet you wish you can be here right now but you know what go and buy the ingredients and make it yourself look how creamy look at this beauty look at the sauce over there look at that look at that look what the ricotta can do for you mixed with the sausages i want the sausages to go inside the rigatoni oh beauty beauty beauty beauty now it's time to be quiet and listen to the music [Music] [Music] top it up with beautiful soldiers and the ricotta sauce fantastic this is again simplicity at its best look at that there's one thing missing and that's called truffle let's shave some truffle on top and let's finish this beautiful dish yum yum yum if you don't want to plate the pasta put it in a nice plate large plate like nonna does you know and then you can get your portion and this is how you make pasta a la norchina the umbrian way the real way [Music] best time of the video it's time to eat it's beautiful creamy without cream sausage pasta come on let's have it let's get the sausage yeah yum yum yum it's a big portion for a big boy [Music] let's have more more mmm mix ricotta pecorino so creamy and the sausage you need a top quarter italian sausage please please i'm going to eat the whole thing honestly this is a must what are you waiting for come on go and make it a glass of white wine and you are set for the evening so thank you so much for watching this episode please write a comment below and let me know what you think of this recipe i will see you in the next vincenzo's plate video recipe a hora si mangia vincenzo's plate pasta a la norcina with truffle

Channel: Vincenzo's Plate

Views: 364,738

Keywords: pasta alla norcina, pasta norcina, pasta alla norcina recipe, pasta alla norcina vincenzo, pasta alla norcina sausage, pasta alla norcina ricetta, sausage pasta, easy pasta recipes for beginners, sausage pasta recipe, pasta recipes italian, creamy pasta recipes, creamy pasta, pasta with sausage, pasta with ricotta, pasta with cream and sausage, pasta alla norcina ricetta originale, penne alla norcina, norcina sauce, vincenzo's plate pasta, vincenzo's plate

Id: JhcSgPF5Qek

Length: 15min 36sec (936 seconds)

Published: Sun Mar 06 2022