Pasta Alla Norcina

Ingredients

• 1 lb penne
• 2 tbsp olive oil
• 1 lb mild italian sausage, casings removed
• ½ cup finely chopped cremini mushrooms
• 2 cloves garlic, finely minced
• ½ tsp freshly cracked black pepper
• ¼ tsp dried chili flakes
• ½ cup dry white wine
• ¾ cup 35% whipping cream
• ½ cup grated pecorino

Directions

1. Bring a large pot of water to a boil and season it generously with salt. Add the penne, and stir. Cook according to package directions. Then just before draining, reserve 1-1½ cups of pasta water.
2. Place a large frying pan on medium-high heat. Add the olive oil, and once hot, crumble in the sausage. Cook for 6-7 minutes, breaking up the sausage, until well browned. Then add the mushrooms and sauce for an additional 3-4 minutes to soften and brown.
3. Add the garlic, black pepper, and chili flakes. Cook for 30-45 seconds or until the garlic is fragrant but still blonde.
4. Add the wine, and stir to scrape up any browned bits at the bottom of the pan. Once the wine has reduced, add the cream. Simmer for 2-3 minutes to thicken. Then stir in the pecorino.
5. Add the cooked penne to the sauce, with ½ cup of the reserved pasta water. Stir to coat the pasta with the sauce. If necessary, add more pasta water to loosen.