Description
Pasta alla Norcina is a classic Italian dish from Umbria, known for its creamy texture and savory sausage. The dish combines short pasta, fresh sausage, heavy cream or ricotta, and Pecorino Romano cheese, creating a rich and satisfying meal. It’s simple to prepare but full of flavor, making it a perfect comfort food that connects you to the traditions of Umbria.
Ingredients
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12 oz short pasta (rigatoni, penne, or fusilli)
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1 lb fresh sausage (preferably with simple seasonings)
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1 cup heavy cream or ½ cup ricotta
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½ cup freshly grated Pecorino Romano cheese
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Pinch of nutmeg (optional)
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Freshly ground black pepper (to taste)
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2 tbsp olive oil (for sautéing)
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Salt (for pasta water)
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Optional: Mushrooms, truffle oil, or truffle shavings
Instructions
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Prepare the pasta: Boil water with salt. Cook the pasta until al dente, about 8-10 minutes. Save ½ cup of pasta water before draining.
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Sauté the sausage: Heat olive oil in a pan over medium heat. Add sausage, breaking it into small pieces. Cook until browned, 5-7 minutes.
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Add cream or ricotta: Lower the heat and stir in the cream or ricotta. Let it simmer gently for 2-3 minutes.
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Combine pasta and sauce: Add the drained pasta to the pan, tossing to coat in the sauce. Add reserved pasta water if the sauce is too thick.
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Finish the dish: Stir in the grated Pecorino Romano, black pepper, and a pinch of nutmeg. Adjust seasoning to taste.
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Serve: Spoon the pasta into bowls and top with extra cheese, if desired. Serve hot.
Notes
You can replace the cream with ricotta for a lighter texture.
Mushrooms can be added for an earthy flavor. Sauté them before adding the sausage.
Truffle oil or truffle shavings make an elegant addition for a refined twist.
For a vegetarian version, use plant-based sausage and add more mushrooms or eggplant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Tossing
- Cuisine: Italian