Pasta alla Norcina

Method

1. Remove the casing from the sausages and roll the meat into balls or leave it loose.
2. Place the sausage meat in a cold pan and begin cooking over medium heat.
3. Add finely chopped onion and a pinch of black pepper, and cook until the onion softens.
4. Deglaze with a splash of red wine, letting it evaporate.
5. Add the fresh cream and stir well to combine, then lower the heat.
6. Cook the pasta until al dente, then transfer it to the sauce along with a little pasta cooking water. Finish cooking for a few minutes, stirring occasionally.
7. Remove from heat, add grated Parmesan cheese, and toss vigorously until creamy.