This pasta from Norcia, in the Umbria region of Italy, is made with a crumbled fresh sausage which is traditionally made without fennel and seasoned with garlic and white wine.
Continue reading “Pasta alla Norcina: Authentic Creamy Sausage Pasta from Umbria”
To make authentic Italian food whenever you like, it’s important to keep a few essential ingredients in your pantry. When inspiration strikes, you’ll already have everything you need on hand.
You may still need to purchase fresh meats or seafood, but with these pantry staples on hand, you’ll be able to pull together authentic Italian meals quickly and easily.
Continue reading “Stocking Your Italian Pantry: Essential Ingredients for Authentic Italian Cooking”
This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.
While this isn’t a recipe tied to one specific village or city, it reflects the rustic cooking traditions of central Italy, particularly around Rome.
Continue reading “Rigatoni with Tomato Sauce and Sausage”
Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated, Tagliolini al Sugo d’Arrosto means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.
Continue reading “Tagliolini al Sugo d’Arrosto — Pasta with Italian Roast Gravy”