How to Make PASTA ALLA NORCINA _ Sausage Pasta Recipe

Hi , I'm Harper Harper .

We are going to make obviously a pasta dish .

So the name of this pasta is pasta .

No , no means from , I never heard of it .

But for you because in they made amazing sausages .

Amazing , amazing .

But for you , I should take you there .

I as that's why we have a sausage in front of us .

Right .

Yes .

Unfortunately , this is not from what we can do before we begin .

A quick shout out to a pasta grammarian in action who made an amazing bread maybe better than mine .

So bra if you want to become a pasta grammarian , then hit that subscribe button and let's get cooking .

So what do you have in front of you ?

Quite a few yummy looking things we have pasta obviously going with pen .

Huh ?

We are going to use pen .

But the traditional recipe required for God is , is a pasta that resemble like the peach is a very thick home made spaghetti , but I don't want you to make the fresh pasta .

So we are going with that is uh one of the two , we've got onion and garlic , which is a rare combo for you .

But requires both a sausage .

Of course , we've got Parmigiano , salt pepper , olive oil , white wine .

And then because it's next to the Parmigiano , I'm gonna assume pecorino and some ricotta cheese .

Ok .

Just a few words about the ricotta because a lot of restaurants in Italy , they make this pasta dish with cream .

The original one he was made with ricotta cheese .

Nowadays , you find , uh , let's say 50% ricotta cheese or 50% cream .

Personally , I love ricotta cheese .

I don't like cream at all .

So we go with ricotta cheese .

But if you like more cream , feel free to use cream works for me because I'm a ricotta fiend .

So the first step is uh peel the garlic .

OK ?

Before I met you , I would always just smash the garlic to peel it .

But now you learn that you can peel the garlic without any problem and remember divide the garlic into see the germ out of the garlic because we want the flavor of the garlic , but we don't want a garlic dish .

Ok ?

Germs removed now cut a quarter of onion .

We need it finely chopped like diced .

See very thin .

Are you , are you crying this time ?

Uh It's not so bad because I have my glasses on .

I saw that onion and I went and put on my glasses .

That is actually what happened .

So for the next time I should uh make a gift for you goggles that is used for the swimming pool .

I saw several people using it .

So it seems , uh , pretty , pretty good .

Yes , we can use it .

So place the onion in the pan garlic onion .

We mean olive oil , some olive oil , some perfect .

Not too much because we are going to use the sausage and the sausage usually as fat inside .

So right now what we need is to eat up a little bit .

Our olive oil , once it start to warm up , it's important that we take out the garlic because the garlic did his job at that moment .

The tiniest little hint of garlic work on the sausage just which means up the sausage just because we don't need the ski and we need just the meat inside .

OK ?

Squeeze it out like that .

It , that oddly satisfying to do .

OK ?

The onions sizzling away .

Perfect .

This is the time to remove the garlic , right ?

Send the garlic away .

Get out of here .

Now is the time in which you take the and put the , it's very important to try to break it up .

Something tells me you , uh thought about how much I love sausage pastas when you decided to make this recipe .

No , actually , no , actually , no , no , I wasn't thinking about you at all .

No , I wasn't thinking about you at all .

I was thinking about a good uh simple uh traditional plate of pasta , easy to make .

But uh uh yes , it's also for people who love sausages .

Why not , we need our sausages just uh brown a little bit .

There are several version of this pasta dish because when you go to Italy and you ask for pasta , sometimes you can find this pasta also with mushroom .

Sometimes you can find this pasta with our sausages .

But with truffle , there is a lot of confusion .

Even in Italy , the traditional recipe is made with sausages and the cottage cheese and it's called because they , they were people from no , were the master of treating pork meat .

So it's a pasta dish based on pork meat and during the course of the year because in you can find also very delicious uh mushroom , delicious truffle .

They start to add something to substitute something , but this is the real one .

OK ?

I'm not seeing any pink left .

In fact , now we need some white wine .

That's OK .

All right .

In the meantime , we need to put our pasta in the water .

Oh , and look at that .

You've got it simmering away there for me .

I know I'm too good with you .

I don't even need you to tell me what to do next .

I hope so .

After 32 years and the salt , the pasta water and it tastes like the sea .

OK ?

Can I add the pasta , the pasta in there ?

Now , with the sauce here , are you actually looking for like all the liquid to evaporate or just the , just the alcohol , just the alcohol and is to evaporate .

And when you don't smell the alcohol anymore .

And I bet in one minute , one minute , an hour be ready with the ricotta cheese .

Ok .

I don't really smell the alcohol anymore .

Ok .

So if you don't smell the alcohol anymore , salt and pepper .

Ok .

Now you are going to add the , the ricotta cheese just straight into the pan .

See , but the , the heat it needs to be lower , lower , lower the heat .

OK ?

Put the Ri Cottages inside though .

I started drilling me too .

I started drilling and add some pasta water .

Perfect there .

Mix ricotta sauces are just so good .

This recipe is very much tailored for me .

Ricotta and sausage .

So I should take you to when we are back in Italy .

They know one or two things about uh meat and cheese and mushroom and pasta .

So traditionally they add but because our is not because I couldn't find we are going to add the Oh , so you had some sheep cheese to make it more sheep .

Tell me when I think that is a little bit .

I have a feeling though that your opinion is that one can add as much pecorino as you like .

The rule about cheese is always the same .

There is never too much .

So now that all our ingredients for the sauce as are ready , we should try and see if maybe we need more and more cheese , more cheese , the keep stirring and you know what our sauce is completely cooked .

Is ready , is ready .

That was easy .

I know enough .

They eat completely .

We wait until the pasta is um very there because as always , we will finish the pasta here in the pan and then we're done .

Usually to my taste .

I take it out 34 minutes before .

Ok , I think the pasta is about three minutes out .

Yeah , the salt sounds good .

Ok , perfect .

Here we go .

Ok .

So mix up .

Mm .

Smells good .

I know .

Smells very , very good and this dish is , took me back to when I was uh living in .

Um , so I had a lot of and I was very lucky because in you find the amazing product except I'm sorry .

Uh and France for bread though is the only thing that you can't eat in .

Um I'm sorry .

Um Friends , all the rest is amazing but the bread , there's a funny reason for that too .

Yes , they don't put salt in .

I know it's about the taxes about when um was part of the Vatican state because the Pope imposed taxes on the salt .

They decide to not pay taxes to avoid uh to put salt in their bread .

But I need to tell you one thing uh France from um and also from Tuscany right now there isn't any more Vatican so it's pretty cheap .

The salt in Italy .

So maybe it's time to change a little bit .

Try the pasta and see if the pasta is cooked though .

Ok , because the only way is always try your pasta actually .

Yes , I would have thought I need more time .

It's perfect .

Ok .

Ready to plate , ready to plate pasta and sausage and ricotta .

It's my lucky day .

The pasta is a name .

I work for you a for , for me and it's as good as all those elements together should be is a plate of pasta .

Simple to make creamy without cream .

Delicious .

Uh Simple .

How don't I don't know , what can I say more ?

Just cook it guys .

You will discover a new favorite .

So yeah , really easy to make highly recommend trying this one guys .

We hope you enjoyed this recipe .

If you'd like to learn how to make homemade pasta , then check out Ava's complete guide .

The link will be down in the description below .

Give this video a thumbs up , hit that subscribe button if you haven't already and we'll see you next time .

So .