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I wanted to do something simple yet tasty for dinner on New Year’s Eve, so I had a look through The Geometry of Pasta and found this, tortiglioni alla norcina. It’s a typical Umbrian dish (Umbria is a region of Italy, just to the north of Rome), featuring ridged pasta tubes, Italian sausage and cream. I was pleasantly surprised by just how tasty it was, and would happily serve this if I had friends round for dinner, yet would also dish it up as a comfort food dinner.  Here’s the recipe:

Ingredients:
200g tortiglioni
250g Italian sausage, skins removed (I used these sausages from Sainsburys)
1/2 medium onion, thinly sliced
1 tbsp olive oil
1/4 tsp crushed dried chilli flakes
100ml white wine
125ml double cream
grated Pecorino Romano

Bring a pan of water to the boil, add salt when it’s at a rolling boil, then add your pasta. In another (larger) pan, fry the sausage and onion in the oil over a medium-high heat until partially browned (5-8 minutes), stirring occasionally and breaking up the sausage with your spoon.
Add the chilli and then the wine. Reduce by half and then add the cream. Let the sauce bubble and thicken.
While the pasta is still a little too al dente, drain it and add it to the sauce. Cook it all together until the cream is thick enough to coat the pasta, then serve, with plenty of black pepper and the grated cheese.

Buon appetito! (Sorry there’s no picture of this one, I’d eaten too much of it before I remembered to take a photo!)

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