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Tortiglioni: Sausages and Cream

Tortiglioni alla Norcina

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Preparation info
  • Serves

    4

    as a starter
    • Difficulty

      Medium

Appears in

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

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

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