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
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12 oz pasta (rigatoni, penne, or short pasta of choice)
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1 tablespoon olive oil
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1 lb Italian sausage (mild, casings removed)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 cup dry white wine
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1 cup heavy cream
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1/2 teaspoon freshly grated nutmeg
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1/2 teaspoon black pepper
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1/2 cup grated Pecorino Romano cheese
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Salt, to taste
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Fresh parsley, chopped (optional, for garnish)
Instructions
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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.
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Serve:
Plate and garnish with extra Pecorino and fresh parsley, if desired. Serve immediately.
Notes
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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.
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Pecorino Romano is sharp and salty — use Parmesan if preferred, but adjust salt levels accordingly.
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Want it spicy? Add red pepper flakes when browning the sausage.