Summary

Ingredients

• 180 g pasta, chunky, e.. macaroni, penne, fusilli, farfalle
• 0.5 ½ onion (s)
• 3 tablespoon olive oil, extra virgin, cold-pressed
• 150 g sausae, coarse, from pork
• 50 g olives, black, pitted
• 100 ml cream
• salt
• pepper
• Parmesan, freshly grated

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Instructions

1. Cook the pasta in plenty of salted water until al dente.
2. Finely chop the onion. Heat the olive oil and sauté the onions in a saucepan that will later also have space for the pasta. Briefly soak the olives in cold water and then cut them into small slices. Skin the sausages and cut into pieces. Add to the onions with the olives and mash with a large-pronged fork. As soon as everything has taken on a little color, add the cream, season with salt and pepper.
3. Strain the pasta and mix it with the sauce. Serve with plenty of freshly grated parmesan.
4. Sausages in Norcia are seasoned with fennel. So if you want the original taste, you should add some fennel seeds.
5. There are also variations with white wine, peperoncino or black truffle.