Pasta alla Norcina

5 from 1 vote

An Umbrian pasta dish with sausage and ricotta

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Italian

Servings: 4

Begin by putting a pot of water on high heat.
While waiting for the water to boil start the sauce.
Start by finely chopping up the pieces of onion and splitting the garlic in half.
On medium add a tbsp of olive oil to a pan and soften the onion and add the garlic. Turn off heat before it browns.
In another pan, a cast iron pan if you have it, add the other tablespoon of olive oil.
Remove the casing of the sausages and add to the hot pan.
Break up the sausages with a wooden spoon until crumbling and fully cooked. Pour off additional fat and add the meat to the onion and garlic.
When the water is at a boil add a tablespoon of coarse salt and the short pasta.
While the pasta cooks have the sauce cooking on a low heat. Add some pasta water to the mix so that it doesn't become dry or brown.
3 or 4 minutes before the pasta is done add the ricotta to the pasta sauce. Add more water that the pasta is cooking in if it's dry.
When the pasta is cooked, remove from the boiling water and add to the pasta sauce.
Add any chili oil or pepper wanted

I don't normally add any salt to the pasta sauce as the sausages are usually salty and the pasta has been salted. But add if you'd like.