As an Italian living in western Abruzzo (close to Norcia) I’m really glad you brought this recipe and you mentioned a lesser known region (at least abroad) as Umbria is compared to Tuscany, and I’m really happy for all the love you reserve to these traditional recipes. I don’t know if you know but the earthquakes in 2016 almost destroyed the cities of Norcia and Amatrice (the hometown of pasta all’Amatriciana, yes) as they did in 2009 with my hometown L’Aquila, so when it will be possible to travel freely again I recommend to go to these places helping the local communities to recover and trying these recipes in their “purest” form. Central Italy in the Appennini mountains region is less famous than other regions of Italy but it’s gorgeous with spontaneous people, rich and flavourful recipes and beautiful landscapes so try to visit these places besides Rome, Florence and Venice if you can!
@@Duschbag haha i apologize, Cosettas in Saint Paul, MN. Although i make this at home and its very similar to this recipe here except i add a bit of the jarred truffle sauce from trader joes and it adds a phenomenal taste.
So glad you made this video, there are not enough Norcina recipes on RU-vid. I also add nutmeg to mine because that is how it was prepared for me at a restaurant in Rome. Love the video. One of the most underrated pasta recipes.
Made this last night and it turned out soooo good. Just like you said you need to be really careful with the salt and probably not salt the water near as much as you normally would. Also - big tip here for your fans so that they will never get stringy or clumpy cheese adding it to a dish - add some super starchy pasta water to the cheese (I use less water to pasta ratio when using this technique) and make a paste before adding the paste to the sauce. The starch acts as a binding agent to allow the emulsion to form smoothly. Learned this after many Cacio y Pepe failures. It's foolproof.
I have got to say, this channel is so good, so clear, so honest and well produced-- you deserve all the success and good fortune, thanks for putting these videos out there. This looks like another sure hit in my house, I can't wait to try it.
I made this recipe exactly as shown last night. Holy crap is it good. The sauce is amazingly creamy and decadent. Rivals any pasta I've had at restaurants. Thanks for the recipe. It is now a staple in my repertoire.
You've been my go to guy for cooking (and man I've learned a lot from you, thank you) for well over a year and i was today years old when i realized your name was steve. thanks steve
I like your videos dude, particularly the length! Many other RU-vid cooking channels drag on forever with endless fluff & fill. I like that yours pack the same punch without compromising any information or quality in a much shorter time. This is a simple recipe, so why drag it out for 20 minutes. Nice one man, looking forward to trying this one out!
I made this recipe this week, it was really good even if I could feel my arteries clogging up, it was very rich. We don't really see Italian sausages in UK supermarkets so I used a decent Lincolnshire sausage instead.
Licolnshire is a no go in this case. I strongly suggest pork mince adjusted with salt, coarse ground pepper and fennel seeds instead. Try and let me know…
Buongiorno its always a big pleasure to watch you cooking so good Italian pasta sauce, you are are a very good Chef, and a very Nice Cook teacher, bravo 👏 👏 👏. TONY FROM FRANCE
I like that you added the garlic during the cooking process. In my opinion the sausage picked up both the raw and cooked garlic flavors. It’s all about layering! Terrific recipe Chef.
I had the intention of making this for just me and my girlfriend but my brother and his girlfriend and her daughter showed up unexpectedly. The daughter is a very picky eater but she cleaned the whole plate. This recipe is kid tested and kid approved. Thanks for the recipe man. Keep up the good work.
I had this pasta dish one night in Rome a bunch of years back... ordered a 2nd plate that same meal... and went back 2 more times that week to get it... haven't ever been able to find it again... can't wait to try and make it!!!
Just tried this tonight. Best pasta I have ever had in my entire life, no joke. I just put 1 clove of garlic because I like garlic but just a little bit when put in pasta sauces. Also it was a new-york sausage and not italian one.
I saw this yesterday and decided to make it last night. I loved it and my wife, who doesn't like Italian sausage, also loved it. She said that I may have changed her mind about it.
Stephen, That looked truly scrumptious. You inspired me tonight and I making this creation tomorrow night to celebrate our return home after being displace by Hurricane Ida for the last 10 days.
Probably my favorite video of yours so far. A delicious-looking recipe I’d never heard of, some nice history behind it, and lots of personality. Can’t beat that Italian music either
While I was making this, I saw that I had a pinch of saffron left in my spice cabinet and I threw it in the cream and let it infuse the sauce. I know it’s not traditional in this dish, but my intuition led me to do it and it was really delicious. I googled it and found that there is a sausage and saffron dish called “Pasta alla Monzese.” Just wanted to share in case you are looking for a new pasta dish to highlight on your channel!
Ok, I've waited to comment on this recipe until I made it 3 times. Just made it for the 3rd time. And. Oh. My. God. It truly is the BEST tasting sauce and pasta I have ever eaten, anywhere. I'm a slightly better than mediocre cook and this is a far superior pasta than I've had in any of the best restaurants East or West. Pretty damn easy to make and my family and friends think I'm a God. For real. This makes you look that good. My rendition on it is to make a double batch. Double everything but NOT the cream. I use 3 cups. Comes out perfect. I also leave the large crushed garlic in the dish. Give people a heads up and they can choose to partake or not. The flavor is over the top. Unreal. Sir, your vodka penne pasta was my #1 until now. It just took a backseat to this dish. Which is saying a lot. Because that recipe is the shit. Thank you!!
Thanks for this comment because I’m making a double batch tonight and was wondering about the cream, seems like 4 cups would be way too much. Appreciate the heads up!
We used to have a restaurant up here in Albany that made a riff on this with amaretto instead of wine. It sounds like it's going to be too sweet, but they used a really spicy sausage that played well off the amaretto. Great music over the b-roll in this one, Stephen!
Love this channel.My dad used to say to me: " Did you sneak into the nursery when we weren't looking. Where's our real kid?? Born and raised in cowboy country. Started making my own pasta when I was ten, lol. Holy eff. Just made this I added some thinly sliced yellow bell pepper sauteed with the sausage at the end. (I had to use some up, forgive me). I wrote the recipe out. I couldn't bear to loose it!
wow, this recipe ended up incredible! love your passion, steve...and your explanations are spot on and well-timed. hands down, you are my go-to chef for amazing pasta. keep up the amazing work.
Most towns in Italy (used to, before quarantines) have yearly food fairs (sagra) dedicated to the one or two typical dishes from the area, and since we have a LOT of small towns, you could spend a full summer/fall travelling from place to place, trying every week different recipes such as the one in this video. (That's something to put on a to-do list, I promise)
Made this last night! Omg super easy and delicious. The only thing I changed was I added more a bit more garlic being Greek I see 3 cloves as a starting point.
This is legitimately one of the best things I've made in a while and it's so simple. Thanks for sharing. PS i added frozen peas just before adding the pasta which was a nice sweet burst. Plus a little nutmeg. DEEEELISH!!!!
The longer down the pathway of good cooking that I travel, I continue to find that less is more. The things I truly enjoy I appreciate not only for their flavor but for their simplicity.
