Pasta alla Norcina
"Pasta alla norcina is a pasta dish that showcases flavorful pork sausage in a light cream sauce. For an authentic-tasting version, we had to make our own sausage. We streamlined the process by starting with store-bought ground pork and making a strong brine with salt to speed its effect. To… read more..."
INGREDIENTS
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Ingredients
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Kosher salt and pepper
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1/4 teaspoon baking soda
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8 ounces ground pork
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3 garlic cloves, minced
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1 1/4 teaspoons minced fresh rosemary
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1/8 teaspoon ground nutmeg
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8 ounces cremini mushrooms, trimmed
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7 teaspoons vegetable oil
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3/4 cup heavy cream
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1 pound orecchiette
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1/2 cup dry white wine
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1 1/2 ounces Pecorino Romano cheese, grated (3/4 cup)
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3 tablespoons minced fresh parsley
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1 tablespoon lemon juice
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Don't Get Stuck
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Orecchiette is prone to nest and stick. To keep the pieces separate, just stir—often.
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Technique
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How to Make Juicy, Flavorful Sausage
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Store-bought Italian sausage didn’t have the right flavors for the dish, so we made our own. Our unusual (but easy) approach produces meat that browns thoroughly on the outside and also stays tender and juicy within.
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BRINE GROUND PORK
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Brine in salt water to dissolve the pork’s proteins and help the meat retain moisture. Add baking soda to further increase the meat’s ability to hold water.
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WORK IN SEASONINGS
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After brining, use a rubber spatula to smear herbs and spices into the pork—a method that makes it springy.
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BROWN ONE LARGE PATTY
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Pat the pork into a 6-inch “burger” that can withstand a hard sear. Later, chop it and finish cooking the meat in the sauce.
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Technique
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Smear Tactics Create Snap
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Working the seasonings into the sausage with a spatula doesn’t just distribute their flavor thoroughly; this mixing method also creates a snappy sausage texture. By “smearing” the mixture, we’re forcing the meat’s proteins to stretch out an
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