Tagliatelle alla Norcina: Umbrian Sausage and Mushroom Pasta

Start by placing the flour onto a clean work surface or in a large mixing bowl. Create a well in the center and crack the eggs into it.
Add a pinch of salt and the spinach purée. Use a fork to gently beat the eggs and blend in the spinach, gradually pulling in flour from the edges.
Continue mixing until most of the flour is incorporated, then knead the dough by hand for about 10 minutes until smooth and elastic.
If the dough feels too sticky, sprinkle in a little extra flour. If it’s too firm, add a splash of warm water.

Shape the dough into a ball, dust it lightly with flour or semolina, and cover with a cloth. Let it rest for at least 30 minutes. Roll the dough out on your floured work surface (use semolina or regular flour) until very thin—this can be done by hand with a rolling pin or using a pasta machine.

Fold the dough sheet several times, dusting between each layer with flour or semolina to prevent sticking, and slice into ribbons about 5 cm wide. Separate the strips to form tagliatelle and lay them on a tray dusted with more flour or semolina. If you have a pasta machine, you can use it to cut the tagliatelle as well.

Remove the casing from the sausages and break up the meat into small pieces with your hands. In a medium sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, about 5–10 minutes.

Trim the base of the mushrooms to remove any dirt, then clean them gently with a damp paper towel or a mushroom brush. Slice the mushrooms into medium-thick pieces, keeping the stems attached to the caps. In a separate pan, heat another 2 tablespoons of olive oil. Add the mushrooms, pour in the white wine, and season with salt and pepper. Sauté for about 10 minutes, allowing the wine to reduce and the mushrooms to release their flavors.

Finely mince the golden onion. In another pan, heat 2 tablespoons olive oil and add the onion when the oil is hot. Sauté until the onion is soft and golden. Meanwhile, wash, dry, and halve the cherry tomatoes. Add them to the pan along with 1/2 cup of water and season with salt. Simmer over medium-low heat for about 15 minutes, until the tomatoes break down and create a light, flavorful sauce.

Combine the browned sausage with the cooked mushrooms, allowing their flavors to meld over medium-high heat for a few minutes. Next, add the sausage-mushroom mixture to the tomato sauce and drizzle with another tablespoon of olive oil. Cover and simmer over very low heat for about 15 minutes, letting the sauce become rich and cohesive.

While your sauce is gently finishing, cook the tagliatelle in a large pot of salted boiling water until al dente. Drain the pasta well and transfer it directly to the pan with the Norcina sauce.
Toss the pasta and sauce together over low heat for about a minute so the flavors can fully combine. Serve immediately, garnished with freshly grated Parmigiano Reggiano cheese for an authentic Italian finish.