Paccheri Cacio & Pepe with Norcia Sausage Recipe

Ingredients for 2
220g Paccheri, 150g Norcia Sausage, 60g Pecorino Romano DOP (grated).
40g Grana Padano DOP (grated), 90g Red Onions, 20g Extra Virgin Olive Oil
30ml Nero Marone Red Wine, Black Pepper to taste.
Preparation:
Peel and chop the onion. Heat a drizzle of oil in a non-stick pan and sauté the onion. (Remember, the pan must be large enough to accommodate the pasta.) Remove the Norcia sausage from its casing. Cut it into small pieces and add it to the pan. When it is well browned, after about 10 minutes, add the Nero Marone red wine and let it evaporate.
Bring a large pot of salted water to a boil and add the Liguori Paccheri Rigati. Drain the pasta al dente. Cooking time is approximately 16 minutes. In a bowl, add the finely grated cheeses and a small amount of the hot cooking water. Add a generous amount of freshly ground black pepper and mix with a spatula until the pasta reaches a firm consistency—not too crumbly, but not too smooth and creamy.
Drain the paccheri and add them to the pan with the sausage and onion, then add the cheese mixture.
Remember! Add the pasta to the pan in two batches so you can mix it well with the creamed cheese. You can also add a little of the cooking water if you like.