This historic recipe unites Rome with Norcia. On the other hand, many Apennine and neighboring populations came to the city and settled here, leaving their knowledge to be inherited. The Romans certainly learned the art of producing sausages from the butchery masters of Norcia.
This is the recipe made in my family.
Rigatoni alla norcina my way
- Preparation time: 30 minutes
- Ingredients for 4 people
- Difficulty: Easy recipe
- Ingredients
- 320 g or 12 oz of rigatoni pasta
- 3 sausages
- 50 g or 2 oz of sheep ricotta
- Grated pecorino to taste
- 1 piece of chili
- 1 glass of white wine
- Extra virgin olive oil to taste
- Salt to taste
- Instructions
- Boil the water for the pasta in a saucepan.
- Peel the sausages and crumble them coarsely by hand.
- In a pan, sauté the sausages in oil with a small piece of chili pepper over a low flame to make them “sweat”. Remove the chili and then add the wine; let it evaporate while continuing to cook, but this time over a high flame.
- Salt the boiling water in the pasta pot with the coarse salt (about 7-8 grams per liter of water). Then toss in the pasta.
- In a bowl, mix the ricotta with a few tablespoons of pecorino and a little hot water from cooking the pasta.
- Drain the pasta al dente and mix it together with the sausage and a little cooking water. Add the ricotta cream and pecorino off the flame. Salt if necessary.
Tips to ensure the success of the dish:
- The sausage should be crumbled with your hands (greased with oil) before cooking it in a pan.
- For those who love strong tastes, you can also add a little black summer truffle.
- To cook pasta in the ideal way, you need to consider 1 liter of water for every 100 grams of pasta.
