Pasta Alla Norcina

Method

1. Remove the casing from the sausages and roll the meat into small balls.
2. Place the sausage meat in a cold pan along with finely chopped onion and black pepper.
3. Cook over medium heat until the onion is translucent and the sausage is browned.
4. Deglaze with a splash of red wine and let it evaporate.
5. Add the fresh cream, stir, and let it simmer for a few minutes.
6. Meanwhile, cook the pasta in boiling salted water until al dente.
7. Transfer the pasta to the sauce and continue cooking for a couple of minutes, adding a little pasta water if needed.
8. Remove from heat, add grated Parmigiano cheese, and mantecare (stir vigorously) until creamy.
9. Serve immediately.