TV Dinner: Pasta Norcina

WATERTOWN, New York (WWNY) - It a dish from the Italian port city of Norcina.

Chef Chris Manning says visiting there is now on his bucket list after researching the cuisine, which includes this Pasta Norcina.

He uses the usual Italian sausage we see with fennel and crushed red pepper instead of the garlic- and white-wine-forward sausage they use in Norcina.

This week’s featured beverage from Arsenal Street Wine and Liquor and Bottlecaps and Beverage Center is an Oktoberfest beer from Talking Cursive brewery in Syracuse.

Pasta Norcina

- 2 tablespoons olive oil

- 1 medium onion, diced

- 2-3 cloves garlic, minced

- 1/4 cup chicken broth

- 1/4 cup dry white wine

- 1/2 cup half and half

- 1/2 pound Italian sausage, cooked and sliced

- 1 pound pasta, cooked

- Crushed red pepper to taste

- Salt and pepper to taste

- Shredded parmesan cheese for garnish

Sauté onion in olive oil until it begins to wilt. Add garlic and cook for about 30 seconds.

Add broth, wine, and half and half and cook until sauce begins to thicken. Season with salt, pepper, and crushed red pepper. Add sausage and pasta and cook until heated through.

Serve with shredded parmesan for garnish.

Copyright 2023 WWNY. All rights reserved.