recipe | strozzapreti alla norcina

warming, moreish, perfect for colder days. from co-founder & chef, chris.

this is our version of this classic pasta dish from the town of norcia in umbria. umbria is famous for its pork, wild boar and particularly its sausage. 

to make.  

200g strozzapreti or similar short pasta 

25ml olive oil 

100g pork sausage 

1 garlic clove 

75ml dry white wine 

50ml double cream  

15g preserved black truffle  

60g grated parmesan 

1 small black truffle [ if using ] 

in a pan, heat the oil, crush the garlic clove and break up the sausage into small chunks and get some colour on the sausage.

when the sausage is cooked, remove the garlic clove & add white wine and reduce by half. add the cream and preserved truffle and put on a gentle simmer. 

cook the pasta to just under your liking and add to the sauce, turn the heat up slightly and toss the pasta with the cheese until fully coated. 

plate the pasta over two bowls and finish with fresh truffle, if using