Pasta alla Norcina

Featuring a creamy mushroom sauce infused with savory sausage and a hint of nutmeg, it’s a perfect pairing of simplicity and indulgence. The velvety texture of the sauce pairs perfectly with the al dente pasta and crumbled sausage. Relatively simple to make, this dish is perfect for a weeknight when you want just a bit of decadence.

Bring a large pot of heavily salted water to a boil. Add pasta to the boiling water and cook according to package directions until al dente.

Meanwhile, heat olive oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Add the sausage and let brown, undisturbed, for 3-4 minutes. Break up the sausage and cook for 2-3 minutes longer.

Add the mushrooms, shallot, and rosemary and continue to cook until mushrooms soften, adjusting the heat as necessary to prevent burning. Add the minced garlic and cook for 1 minute.

Add 1/2 cup dry white wine and bring to a simmer. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half. Add 1 cup heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg. Bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Lower the heat, add half of the cheese, and stir to combine.

When the pasta is ready, reserve 1 cup of the pasta water, then drain. Return the sauce to medium heat. Add the pasta and toss to coat, adding the reserved pasta water a little at a time as needed to get a saucy consistency. Turn the heat off and remove the pan from the heat. Add the remaining cheese, mix well, and adjust the seasoning as needed. Garnish with more grated Pecorino Romano, fresh black pepper, and freshly grated (or shaved) black truffles, if desired.