How to Make This Pasta Alla Norcina with Fried Crispy Sage Leaves:

1. Crumble and brown the sausages in a large saucepan over medium-high heat. 
2. While this browns, bring a large pot of water to a boil and cook the pasta according to the package instructions until just almost al dente (it will finish cooking in the sauce) and set aside.
3. Once the sausage is browned, add the garlic and sauté for 20-30 seconds before pouring in the wine. Make sure to scrape off all the fond from the bottom of the pan. Lower the heat to a gentle simmer and allow this to cook for 10 minutes. 
4. Next, add in all of the seasonings and pour in the cream. Stir and allow this to come to a low simmer and cook for 2-3 minutes. 
5. Using a slotted spoon, transfer your pasta over to the sauce – it’s okay if some of the pasta waters is added to the sauce, this will help thin it out a bit! Toss the pasta in the sauce until fully coated, adding a little pasta water to further thin it out if needed (we want the sauce to be runny before adding in the cheese).
6. Remove from the heat and add in the white truffle butter and cheese, stirring rapidly to incorporate and make a smooth sauce.
7. Lastly, heat the evoo in a small saucepan and fry the sage leaves until they are just crispy, about 20-30 seconds flipping halfway through.
8. Plate the pasta, top it with the fried sage and enjoy!

Pasta Alla Norcina with Fried Crispy Sage Leaves – Tips & Tricks

---

Other main dish recipes you’ll love—

 

If you make this Pasta Alla Norcina with Fried Crispy Sage Leaves, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!

Pasta Alla Norcina with Fried Crispy Sage Leaves

Servings: 3-4 servings

Author: Stephanie Alvarado

Cook time: 25 MinTotal time: 25 Min

Ingredients

• 16 oz or 1lb of penne or rigatoni
• 4 Italian sausages, case removed
• 2-3 garlic cloves, minced
• 1/2 c dry white wine
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 tsp ground nutmeg
• 1 c heavy cream
• 1/2 c truffle butter
• 3/4 c pecorino cheese, grated
• 4-6 fresh sage leaves
• 1 tbsp evoo

Instructions

1. Crumble and brown the sausages in a large saucepan over medium-high heat.
2. While this browns, bring a large pot of water to a boil and cook the pasta according to the package instructions until just almost al dente (it will finish cooking in the sauce) and set aside.
3. Once the sausage is browned, add the garlic and sauté for 20-30 seconds before pouring in the wine. Make sure to scrape off all the fond from the bottom of the pan. Lower the heat to a gentle simmer and allow this to cook for 10 minutes.
4. Next, add in all of the seasonings and pour in the cream. Stir and allow this to come to a low simmer and cook for 2-3 minutes.
5. Using a slotted spoon, transfer your pasta over to the sauce – it’s okay if some of the pasta waters is added to the sauce, this will help thin it out a bit! Toss the pasta in the sauce until fully coated, adding a little pasta water to further thin it out if needed (we want the sauce to be runny before adding in the cheese).
6. Remove from the heat and add in the white truffle butter and cheese, stirring rapidly to incorporate and make a smooth sauce.
7. Lastly, heat the evoo in a small saucepan and fry the sage leaves until they are just crispy, about 20-30 seconds flipping halfway through.
8. Plate the pasta, top it with the fried sage and enjoy!

Nutrition Facts

Calories

961.42

Fat (grams)

73.64

Sat. Fat (grams)

39.29

Carbs (grams)

42.30

Fiber (grams)

2.37

Net carbs

39.93

Sugar (grams)

4.22

Protein (grams)

27.86

Sodium (milligrams)

1119.36

Cholesterol (grams)

186.81

Similar Recipes

15-Minute Caprese Salad with Homemade Balsamic Glaze

Classic Oven-Baked Meatballs

Italian Deli-Style Sandwiches with Leftover Thanksgiving Turkey

Juicy Oven-Baked Chicken Meatballs

sausage, pasta, italian, truffle, sage

dinner

Italian

Did you make this recipe?

Tag @thisisavocado_ on Instagram and hashtag it #thisisavocado