The hubs and I are both big fans of the America’s Test Kitchen cooking show on PBS. We are fascinated by how methodical and particular they are about everything – you almost get the feeling that there is no possibility that cooking a recipe from the show could go wrong. They definitely try to foolproof all of their steps and explain to you just why they are cooking the way that they are.
Let’s be honest though, sometimes their recipes can be a little bit on the putsy side. But nevertheless, have I ever complained that something didn’t taste good? Nope.
Several months ago, just after I returned from Italy, we caught an episode for a pasta dish that reminded me of something that I ate in Tuscany, Pasta alla Norcina. It’s basically orecchiette pasta tossed in a light creamy pork ragu…but it’s so much more than basic. It is brilliant, fabulous, crave-worthy and definitely added to our list of regulars to make.
Unfortunately the cooking process for this bad boy wasn’t so picture worthy. I kept thinking to myself, does anyone really want to see me stirring raw sausage and seasonings? Probably not. So, there aren’t many pictures to speak of. But let it be known, this recipe is lethal. Once you taste it, there is no going back, you will be hooked.
There are so many different amazing flavors to this – just promise me that if you make it, you won’t forgo the lemon juice. I almost did, but I am so glad that I followed the recipe, it really added a whole different dimension to the dish. Just looking at these pictures has me drooling. Yum. That’s all that needs to be said. Yum. (Oh, and thank God it didn’t serve 4, because we would have eaten it all!)