PASTA ALLA NORCINA

4 Spicy Sausage Links
1 Small Onion, Finely Diced
8 Ounces Fresh Mushrooms
2 Cloves Minced Garlic
2 Tablespoons Extra Virgin Olive Oil
1 Cup Dry White Wine
1 Tbs. Finely Shaved Fresh Black Truffle
(Or Equivalent in Preserved Black Truffle or Authentic Truffle Oil)
Salt & Pepper
Red Pepper Flakes (Optional If You Want It Really Spicy))
1 ½ Cups Heavy Cream
Freshly Grated Young Pecorino Cheese (Optional)
Pasta Of Choice For 4 - 6 Persons

Remove sausage meat from casings and cook in heavy saucepan over medium heat until meat is no longer pink.  Break up the meat with a wooden spoon as it cooks.

When meat begins to brown, add olive oil, onions and mushrooms.  Continue cooking until  onions and mushrooms are soft.  Add  garlic and cook another minute or two.

Add white wine and simmer uncovered  until liquid has reduced by half.

Add cream and season with salt, truffle, red pepper flakes (if you want it really spicy) and black pepper to taste.

Simmer over low heat until sauce has thickened, about 10 minutes. Keep sauce warm.

Prepare pasta per directions.

Drain pasta, reserving 1 cup of pasta water.  Add the sauce to the pasta. Mix. Add a little pasta water at a time if sauce seems too thick.

Serve immediately with grated cheese if desired.

    Serves 4 - 6

A Popular Family Dish in Florence