Pasta alla Norcina

Steps

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1. 1
   Bring a large pot of water to a boil for the pasta. In a separate pan, add the Italian sausage, breaking it up with a spatula, and sauté over medium heat until browned and caramelized.
   ▶ ≈1:53
2. 2
   Once the sausage is brown, add diced onion and cook until it begins to caramelize.
   ▶ ≈2:48
3. 3
   Add the sliced mushrooms. Sprinkle with a pinch of salt to help release their moisture, and sauté until the water has evaporated.
   ▶ ≈4:24
4. 4
   Once the mushroom liquid has evaporated, add the freshly chopped garlic and sauté until fragrant.
   ▶ ≈8:29
5. 5
   Pour in the white wine and let it simmer until significantly reduced.
   ▶ ≈9:05
6. 6
   Add the fresh sage to the pan.
   ▶ ≈7:56
7. 7
   Pour in the heavy cream and season with salt and black pepper. Lower the heat or turn it off to keep the temperature below 200°F.
   ▶ ≈11:23
8. 8
   Cook the pasta in boiling water until al dente, then drain.
   ▶ ≈12:51
9. 9
   With the heat off, stir in the grated Pecorino Romano cheese and a small amount of butter until well combined.
   ▶ ≈13:14
10. 10
    Plate the pasta, ladle the sauce generously over it, and garnish with additional Pecorino Romano cheese and fresh sage leaves.
    ▶ ≈15:24