Directions:
STEP 1
Peel the garlic sausage and crumble it. (See hint below if you cannot find garlic sausage.)
STEP 2
Heat the oil in a large frying pan (big enough to fit the pasta and sausage). Add the onion and let it brown over low heat.
STEP 3
Add in the sausage and brown, stirring often with a wooden spatula so that it does not stick to the pan. At this point you may need to turn up the heat, to medium.
STEP 4
Deglaze the pan with the white wine for a few minutes. Return the temperature of the burner back to low and add the cream and pepper. Cover and let flavors cook together.
STEP 5
Bring a large pot of water to a boil for the pasta, add salt and bring to a boil again. Cook pasta al dente, which is usually about 2 minutes less than the cooking instructions on most packaging. Drain.
STEP 6
Add the pasta to the sauce and quickly combine, to not over cook the pasta.
STEP 7
Just before serving add a generous amount of freshly grated Parmigiano Reggiano cheese.
MAIN
Pasta Norcina alla Gaia
-
15m
PREP
-
10m
COOK
-
370
CALORIES
-
4
SERVINGS
Pasta Norcina is a typical recipe from Umbria, specifically from the ancient town of Norcia, which is renowned for its artisanal sausages and cured meats. In Italy it is usually made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffles and Pecorino Romano cheese. Our version features Parmigiano Reggiano cheese instead of Pecorino Romano because Chef Michele believes that “Parmigiano Reggiano is a remarkably soluble hard cheese; hence an amazing fit for this recipe”. He named it Pasta Norcina all Gaia, after helping NBA player Nico Mannion make it for his mom, Gaia in celebration of Mother’s Day. Inspired by seeing how much love Nico put into making the dish for his mom, he decided that his simplified version of this Umbrian classic should be named after Nico’s mom. Try making it at home, and we bet that it will become one of your favorite recipes!
Ingredients:
12 oz of pasta
12oz of sausage with garlic (such as Johnsonville)*
7oz of heavy cream or 7oz of fresh ricotta
½ of a large onion or 1 whole small onion, finely chopped
salt to taste
pepper to taste
1 cup dry white wine
3-4 tablespoons olive oil
1 cup of Parmigiano Reggiano cheese
Hint:
Chef Michele prefers to use Monograno Felicetti Rigatoni for this dish.
He also suggests using Parmigiano Reggiano cheese aged at least 24 months.
If you can’t find garlic sausage. You can add 1-2 cloves of minced garlic to regular sausage and mix together well.
MAIN
Pasta Norcina alla Gaia
-
15m
PREP
-
10m
COOK
-
370
CALORIES
-
4
SERVINGS
Pasta Norcina is a typical recipe from Umbria, specifically from the ancient town of Norcia, which is renowned for its artisanal sausages and cured meats. In Italy it is usually made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffles and Pecorino Romano cheese. Our version features Parmigiano Reggiano cheese instead of Pecorino Romano because Chef Michele believes that “Parmigiano Reggiano is a remarkably soluble hard cheese; hence an amazing fit for this recipe”. He named it Pasta Norcina all Gaia, after helping NBA player Nico Mannion make it for his mom, Gaia in celebration of Mother’s Day. Inspired by seeing how much love Nico put into making the dish for his mom, he decided that his simplified version of this Umbrian classic should be named after Nico’s mom. Try making it at home, and we bet that it will become one of your favorite recipes!
Directions:
STEP 1
Peel the garlic sausage and crumble it. (See hint below if you cannot find garlic sausage.)
STEP 2
Heat the oil in a large frying pan (big enough to fit the pasta and sausage). Add the onion and let it brown over low heat.
STEP 3
Add in the sausage and brown, stirring often with a wooden spatula so that it does not stick to the pan. At this point you may need to turn up the heat, to medium.
STEP 4
Deglaze the pan with the white wine for a few minutes. Return the temperature of the burner back to low and add the cream and pepper. Cover and let flavors cook together.
STEP 5
Bring a large pot of water to a boil for the pasta, add salt and bring to a boil again. Cook pasta al dente, which is usually about 2 minutes less than the cooking instructions on most packaging. Drain.
STEP 6
Add the pasta to the sauce and quickly combine, to not over cook the pasta.
STEP 7
Just before serving add a generous amount of freshly grated Parmigiano Reggiano cheese.
Ingredients:
12 oz of pasta
12oz of sausage with garlic (such as Johnsonville)*
7oz of heavy cream or 7oz of fresh ricotta
½ of a large onion or 1 whole small onion, finely chopped
salt to taste
pepper to taste
1 cup dry white wine
3-4 tablespoons olive oil
1 cup of Parmigiano Reggiano cheese
Hint:
Chef Michele prefers to use Monograno Felicetti Rigatoni for this dish.
He also suggests using Parmigiano Reggiano cheese aged at least 24 months.
If you can’t find garlic sausage. You can add 1-2 cloves of minced garlic to regular sausage and mix together well.
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