Saturday, October 6, 2012

Chef's Recipe - James Corona's Fusilli alla Norcina

This sumptuous pasta featuring thick curls of fusilli pasta and sweet and hot sausage in cream is courtesy of Bocca executive chef James Corona. Thank you for the recipe, James!

39 E 19th St (btwn Park/Broadway) 

Fusilli alla Norcina

Recipe Yield: serves 4
3 tbsp extra virgin olive oil
1 tbsp garlic, minced
1 tbsp shallot, minced
1 link of sweet sausage
1 link of hot sausage
½ cup heavy cream
½ cup smoked mozzarella, grated
1 lb fusilli pasta

1. Cook pasta in a large pot of boiling, salted water till al dente.
2. Drain pasta, reserving a cup of the pasta water for binding.
3. In a large saucepan, brown the sweet and hot sausage.
3. Combine minced garlic, shallots and heavy cream with sausage in saucepan and reduce for about three minutes.
4. Add smoked mozzarella.
5. Toss fusilli into the sauce. If necessary, use reserved pasta water to bind. Serve.

First published in part in Next magazine

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