Pasta alla Norcina Rosso

Pasta alla Norcina Rosso

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 30 mins

The addition of fresh, diced plum tomatoes takes this traditional Umbrian dish to a whole new level.

Ingredients:

6 Large Plum Tomatoes (Or 1 1/2 Cups Chopped From A Can)
3 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
2 Large Garlic Cloves, Peeled & Minced
4 Italian Sausage Links, Removed From The Casings
1 Cup Heavy Cream
1/2 Teaspoon Dried Oregano
Salt & Pepper
1/2 Teaspoon Red Chili Flakes
1/3 Cup Finely Chopped Fresh Parsley
1 Pound Dried Pasta
To Serve:
Grated Pecorino Cheese

Directions:

Heat a pot of water to boil, and cut an X on the stem end of each of the tomatoes.
Drop the tomatoes into the boiling water and blanch for 1 minute.
Drain the tomatoes and drop into a bowl of ice water.
Use a sharp knife to peel the skin off of the tomatoes and carefully cut out the core.
Use your fingers to gently squeeze the tomatoes over the sink to remove most of the seeds.
Cut the tomatoes into a medium dice and set aside.
In a heavy bottomed saucepan, heat the olive oil and then cook the onions until tender.
Add the sausage meat and cook until lightly browned, breaking up the meat with two forks as it cooks.
Next add the garlic and cook another minute or two until fragrant.
Add the diced tomato, oregano, salt, pepper, and red pepper flakes and cook for 10 minutes on low heat.
Bring a pasta pot of lightly salted water to a boil and cook the pasta according to package directions for "al dente" pasta.
While the pasta is cooking, pour the cream into the tomato sauce and mix well, then cook over low heat until thickened.
Drain the pasta and toss with the sauce and chopped parsley.
Serve immediately, passing grated cheese at the table.