🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
4
as a starterMedium
By Caz Hildebrand and Jacob Kenedy
Published 2010
This recipe, found across Umbria, should in theory be made with the famous sausage from Norcia — so famous that the word Norcina has become synonymous with sausage.
Put the pasta on to boil. In another pan, fry the sausage and onion in the fat over a medium-high heat until partially browned (5–8 minutes), stirring occasionally and using your spoon to break up the sausage. Add the chilli, closely followed by the wine, reduce by half and then add the cream. Let the sauce bubble and thicken. When still a little too al dente, drain the pasta and add to
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe