BARILLA® RIGATONI ALLA NORCINA

INGREDIENTS

• 3 lb Barilla® Rigatoni
• 3 ea yellow onions, minced
• 24 oz heavy cream
• 1½ cup Pecorino Romano cheese
• 3 lb Italian sausage, no casing
• ¾ cup chopped black truffles (canned)
• 1½ cup white wine
• ¾ cup extra virgin olive oil
• salt and black pepper, to taste

PREPARATION

1. 1. Bring a large pot of water to a boil and season with salt. Cook the pasta for half the recommended time then strain and toss with a bit of olive oil. Cool down on a sheet tray in the fridge.
2. 2. Heat a large rondo over medium, add the olive oil and onion, and cook until it starts to soften.
3. 3. Add the crumbled sausage and brown well.
4. 4. Deglaze with white wine and, using a wooden spoon, scrape the bottom of the rondo to remove the fond.
5. 5. Add the heavy cream and bring to a simmer. Season with salt and pepper. Reduce the sauce by ¼.
6. 6. When ready for service, heat the sauce until it comes to a boil.
7. 7. Cook pasta according to package directions.
8. 8. Remove from the heat and fold in the truffle and pecorino cheese.
9. 9. Transfer to a hotel pan for service.