Norcia-Style Pasta Sauce with Salsiccia and Ricotta Cheese by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)

For one serving (100g of pasta).This is a traditional dish from the Norcia region of Italy. Traditionally, it is a simple pasta dish made with Italian sausage (salsiccia), fresh cream, and Parmigiano cheese. However, we have enhanced it by adding spinach and ricotta cheese, along with olive oil infused with the aromas of rosemary and lemon. By simmering chicken for an extended period to extract a rich broth, we have created a pasta sauce with a deep and flavourful taste. This sauce is typically matched with short pasta, but it also goes wonderfully with long pasta. Chef Takumu Koyama trained for eight years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before independently managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!