Tortiglioni: Sausages and Cream

Name: Tortiglioni: Sausages and Cream (Tortiglioni alla Norcina)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 200 g tortiglioni; 250 g Italian sausage, skins removed; ½ medium onion, thinly sliced across the grain; 1 tablespoon olive oil or lard; 1 tablespoon olive oil or lard; grated Pecorino Romano, to serve; 125 ml double cream; 100 ml white wine; ¼ teaspoon crushed dried chilli flakes

Tortiglioni alla Norcina

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.

Ingredients

200 g tortiglioni
250 g Italian sausage, skins removed
½ medium

Starter
Main course

Method

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