Orecchiette with Norcini Sausages, Cream & White Wine

We make our Norcini sausages from coarsely ground pork and pancetta, seasoned with garlic, rosemary, nutmeg and white wine in the tradition of Norcia, the Umbrian hill town whose butchers have been producing some of Italy's finest pork for centuries. The sausages are cooked down with cream, white wine and a touch of truffle oil into a rich, clinging sauce that coats every piece of orecchiette. The little ear-shaped pasta from Puglia is the perfect match - its hollow shape catching the sauce and holding it all the way through.