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Pasta alla Norcina

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

Pasta alla Norcina is a rich, comforting pasta dish from the Umbrian town of Norcia, Italy. It features crumbled sausage, white wine, and cream, all finished with a generous sprinkle of Pecorino Romano. It’s creamy, savory, and comes together in under 30 minutes — Italian comfort food at its best.

Ingredients

  • 12 oz pasta (rigatoni, penne, or short pasta of choice)

  • 1 tablespoon olive oil

  • 1 lb Italian sausage (mild, casings removed)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine

  • 1 cup heavy cream

  • 1/2 teaspoon freshly grated nutmeg

  • 1/2 teaspoon black pepper

  • 1/2 cup grated Pecorino Romano cheese

  • Salt, to taste

  • Fresh parsley, chopped (optional, for garnish)

Instructions

  • Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.

  • Brown the Sausage:
    In a large skillet, heat olive oil over medium heat. Add crumbled sausage and cook until browned and cooked through, about 6–8 minutes.

  • Sauté Aromatics:
    Add onion to the pan and sauté until translucent, about 3 minutes. Stir in garlic and cook for another 1 minute.

  • Deglaze with Wine:
    Pour in white wine, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes until slightly reduced.

  • Make It Creamy:
    Reduce heat to low. Stir in heavy cream, nutmeg, and black pepper. Simmer gently for 3–5 minutes until sauce thickens slightly.

  • Combine with Pasta:
    Add the cooked pasta to the sauce, tossing to coat. Stir in grated Pecorino. Add a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.

 

  • Serve:
    Plate and garnish with extra Pecorino and fresh parsley, if desired. Serve immediately.

Notes

  • Traditional Norcina sausage is made with pork and black truffle — sub a good-quality mild Italian sausage and add truffle oil if you want that extra authentic touch.

  • Pecorino Romano is sharp and salty — use Parmesan if preferred, but adjust salt levels accordingly.

  • Want it spicy? Add red pepper flakes when browning the sausage.

 

Find it online: https://recipe.ukfinda.com/pasta-alla-norcina.htm