Pasta with Sausage and Pecorino

I can provide you with a recipe to prepare a delicious pasta dish with sausage and pecorino. An excellent combination that unites the savoriness of pecorino with the rich flavor of the sausage.

Ingredients

• 320 g of pasta (rigatoni or penne work well with this sauce)
• 400 g of pork sausage
• 200 g of grated Pecorino Romano
• 1 small onion
• 1 glass of white wine
• Extra virgin olive oil (as needed)
• Salt and pepper (as needed)
• Chili pepper (optional)
• A bunch of fresh parsley (optional)

Preparation

1. First, place a pot of salted water on the heat to cook the pasta.
2. While the water comes to a boil, start preparing the sauce. Remove the casing from the sausage and crumble it.
3. In a large skillet, heat a drizzle of extra virgin olive oil and sauté the chopped onion until it becomes translucent.
4. Add the crumbled sausage to the skillet and let it brown over medium heat, stirring occasionally.
5. When the sausage is well browned, deglaze with the glass of white wine and let the alcohol evaporate over high heat.
6. Lower the heat and continue cooking for about 10 minutes. If you like, you can add a pinch of chili pepper at this stage.
7. Meanwhile, cook the pasta in the pot of boiling water according to the times indicated on the package for al dente texture.
8. Drain the pasta, reserving some of the cooking water.
9. Add the pasta to the skillet with the sausage, adding a little cooking water to bind the sauce well.
10. Sprinkle generously with Pecorino Romano and stir for a few minutes over moderate heat until the pasta is well coated.
11. Plate and, if desired, add more grated Pecorino and a handful of chopped fresh parsley.

Curiosities

Sausage and pecorino are ingredients widely used in Lazio cuisine, particularly Roman, where this type of pasta is highly appreciated. Pecorino Romano, a hard cheese with a bold flavor, is ideal for robust pasta sauces like this.