• D43127540912dcb483fa4126cad30cc0

Italian Pasta Alla Norcina

Dear Professor Lang, The International Scholars Program completely changed my college experience. Through readings, engaging class discussions and amazing classmates, you opened my eyes to the world and fueled my passion for travel and learning. I learned more in ISP than any other class at UMass, and will continue to use that knowledge for the rest of my life. Thank you for the last-minute letters of recommendation, the endless support and for demonstrating the inimitable characteristics of a truly excellent professor. Sincerely, Sarah Davidson

Serves 2people
Kosher salt and pepper
teaspoon baking soda
ounces ground pork
garlic clove, minced
teaspoon minced fresh rosemary
pinch ground nutmeg
ounces cremini mushrooms, trimmed
teaspoons vegetable oil
cup heavy cream
ounces (2 1/4 cup) orecchiette
cup dry white wine
ounce Pecorino Romano cheese, grated (1/2 cup)
tablespoon minced fresh parsley
1 1/2
teaspoons lemon juice
Grease small dinner plate with vegetable oil spray. Dissolve 3/4 tsp salt and baking soda in 2 tsp water in medium bowl. Add pork and fold gently to combine; let stand for 10 minutes.
Add 1/2 tsp garlic, 1/4 tsp rosemary, nutmeg, and 1/2 tsp pepper to pork and stir and smear with rubber spatula until well combined and tacky, 10-15 seconds. Transfer pork mixture to greased plate and form into rough 3-inch patty. Pulse mushrooms in food processor until finely chopped.
Heat 2 tsp oil in 10-inch skillet over medium-high heat until just smoking. Add patty and cook without moving it until bottom is browned (1-2 min). Flip patty and continue to cook until second side is well browned (1-2 min longer) (very center of patty will be raw). Remove pan from heat, transfer sausage, and roughly chop into 1/8-1/4-inch pieces. Transfer sausage to bowl and add cream; set aside.
Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 tbsp salt and cook, stir often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot.
While pasta cooks, return now-empty skillet to medium heat. Add 2 tsp oil, mushrooms, and pinch salt; stirring frequently, until mushrooms are browned (3-5 min). Stir in remaining 1 tsp oil, remaining garlic, remaining 1/4 tsp rosemary, and tsp pepper; cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until completely evaporated (1-2 min). Stir in sausage-cream mixture and 1/3 cup reserved cooking water and simmer until meat is no longer pink (1-3 min). Remove pan from heat and stir in Pecorino until smooth.
Add sauce, parsley, and lemon juice to pasta and toss well to coat and season with salt and pepper to taste.

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