Pasta alla Norcina

4 Mild Sausage Links

1 Small Onion, Finely Diced

8 Ounces Fresh Mushrooms, Cleaned And Coarsely Chopped

2 Cloves Garlic, Peeled & Minced

2 Tablespoons Olive Oil

1 Cup Dry White Wine

Salt & Pepper

Red Pepper Flakes (Optional)

1 1/2 Cups Heavy Cream


To Serve:

1/4 Cup Chopped Fresh Parsley

1/2 Cup Chopped Lightly Toasted Walnuts (Optional)

Freshly Grated Parmesan Cheese


Remove the sausage meat from the casings, and cook until no longer pink in a heavy saucepan over medium heat, breaking up the meat with a fork as it cooks. Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown. Add the garlic and cook another minute or two.

Add white wine, and simmer uncovered a few minutes until the wine has reduced by half. Add cream and season with salt, red pepper flakes and black pepper to taste. Continue to cook over medium low heat until the sauce has thickened, about 10 minutes at which time you can bring a large pot of salted water to boil. Keep the sauce warm and cook your pasta of choice until it is al dente. Drain the pasta, reserving 1 cup of pasta water. Add the sauce to the pasta in the pot, adding just a little water if the sauce seems too thick.