Pasta Alla Norcina (Creamy Pasta with Sausage)

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aczuprynski

subheading: For the Sausage Mixture:

12 ounces (340g) coarsely ground pork, chilled (see note)

1 large garlic clove (8g), minced

1 ½ teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

¾ teaspoon (2g) freshly ground black pepper

Pinch freshly grated nutmeg

2 tablespoons (30ml) dry white wine, chilled

subheading: For the Pasta:

2 tablespoons (30ml) extra-virgin olive oil

1 recipe sausage mixture (from above) or 12 ounces (340g) fresh pork sausage (4 links), removed from casing (see note)

1 small yellow onion (about 3 ½ ounces; 100g), finely chopped

½ cup (120ml) dry white wine

1 cup (240ml) heavy cream

Kosher salt and freshly ground black pepper

12 ounces (340g) dried, short, tubular pasta such as penne or rigatoni or long fresh egg-dough pasta such as tagliatelle or fettuccine

1 ½ ounces (45g) finely grated Pecorino Romano, plus extra for serving

Freshly grated nutmeg, for serving

Freshly shaved or grated black truffle, for serving (optional; see note)

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