PASTA NORCINA

4 Spicy Sausage Links

1 Small Red Onion - Minced

8 oz. Fresh Mushrooms

2 Cloves Minced Garlic

2 Tbs. Extra Virgin Olive Oil

1 Cup Dry White Wine

1 Tbs. Finely Shaved Fresh Black Truffle

(Or Equivalent in Preserved Black Truffle)

Salt & Pepper

Pinch of Red Pepper Flakes

(More if You Like Heat)

1 1/2 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 sauce pan over medium heat until meat is no longer pink. Break up meat with wooden spoon as it cooks.

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

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

Add cream and season with salt, truffle, pepper flakes and black pepper to taste.

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

Prepare pasta al dente per directions.

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

Server immediately with grated cheese on the side.

Serves 4 - 6 Persons