Sunday Pasta®: Spaghetti Chitarra alla Norcini

[Bleep]ing delicious!

That’s what it was. And that’s what I was muttering to myself as I ate this week’s pasta, Spaghetti Chitarra alla Norcini at Angelini Osteria in Los Angeles a couple of weeks ago. It really was that good.

And now I would like to take a moment to apologize to my older brother, Philip, who is no doubt cringing that I, his younger, more creative brother, would drop the f-bomb in a blog with our family name on it. And to my mother, who really did raise me better than this. But when I started this blog some years ago, I made a commitment to you, my readers, to always be honest, even if it makes you uncomfortable, and to deliver only delicious, authentic pasta recipes. My cause is just! And honestly, it really was that good. So here is the recipe, courtesy of Chef Gino Angelini.

Please do pardon my French, and enjoy the pasta. I will now go wash my mouth out with a swig of Chianti.

Buon Appetito!

Ed Garrubbo

P.S. Check out our Chef Profile of Gino Angelini and our wine pairings to complement this dish.

Sunday Pasta: Spaghetti Chitarra alla Norcini

Total Time: 1 hour

Yield: 4


1 pound spaghetti chitarra (or linguine)
2 black truffles
½ cup olive oil
½ anchovy filet
1 clove garlic
1 sprig thyme
1 shallot
2 Italian sausages
8 ounces vegetable stock
1 tablespoon butter
¼ cup Parmigiano, grated


Clean the truffles with a brush to remove any excess dirt. Finely chop the truffles (reserve a small piece for shaving on top).

Add ½ cup of olive oil and the anchovy to a small pot. Simmer on low heat and break up the anchovy with a small whisk. Add the chopped garlic and thyme and continue to simmer for 5 minutes. Add the chopped truffles and promptly remove from heat. Set off to the side and let cool.

Finely chop the shallot.

Remove sausage from casing. Heat 2 tablespoons of olive oil in medium skillet and add the sausage, and then break it up into small pieces. Sauté until golden brown. Add shallots and continue to sauté. Deglaze with vegetable stock and reduce slightly. Add the cooked truffles and season with salt and pepper.

Bring a large pot of salted water to a boil and cook spaghetti until al dente. Strain the spaghetti and add to the sauce. Add butter and the toss spaghetti over medium heat until it is a creamy consistency. Remove from heat and toss with grated Parmigiano. Finish with freshly grated black truffle.

Serve Immediately.