Prep Time:
45 minutes minimum |
Cook Time:
25 minutes |
Serves:
4-6 |
About the recipe
This is a classic Umbrian winter pasta dish that can be served with shaved black truffle like they do at Bestia in LA (for $55 a plate). I found it's easier and more affordable to add a couple tablespoons of truffle sauce mixture to the pork sausage blend. This is one of the best pasta dishes I've made in a while and it's pretty darn easy. Get on it. We have all the ingredients for this one at Etto.
Ingredients
|
Sedani pasta box
Preparation
- Mix all the sausage ingredients with the ground pork well and refrigerate for 1/2 hour up to a day.
- In a large pot, bring 1 gallon of water to a boil with 2 tablespoons of kosher salt.
- Meanwhile, put olive oil in a large wok or skillet over medium heat . Add onions, after 5 minutes add the pork and once cooked through add the cream and milk.
- Cook pasta until just under al dente following the instructions on the box. Drain pasta, reserving starchy pasta water
- Add sedani and toss to coat pasta. Turn heat to low and toss vigorously to create a creamy cohesive sauce. Add more pasta water ¼ cup at a time if needed to loosen the sauce. The more you mix this pasta the better it becomes so have at it.
- Divide into bowls and top with Pecorino Romano and serve.
