Description
Pasta alla Norcina is a classic Italian dish from Umbria featuring short pasta tossed in a creamy sauce made with Italian sausage, white wine, Pecorino Romano cheese, and a hint of nutmeg, finished with fresh parsley. This comforting main course combines savory sausage with a rich, velvety sauce that clings perfectly to rigatoni or penne.
Ingredients
Scale
Pasta
- 12 ounces short pasta such as rigatoni or penne
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 12 ounces Italian sausage, removed from casing
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Freshly grated nutmeg, a pinch
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the Sausage: Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink throughout.
- Deglaze with Wine: Pour in the dry white wine and cook until mostly evaporated, about 2 to 3 minutes, allowing the flavors to concentrate.
- Make the Cream Sauce: Reduce the heat to low and stir in the heavy cream, grated Pecorino Romano, and a pinch of freshly grated nutmeg. Season with salt and freshly ground black pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water slowly as needed to help the sauce cling smoothly to the pasta.
- Garnish and Serve: Sprinkle the pasta with chopped fresh parsley and extra Pecorino Romano cheese before serving hot.
Notes
- For a more authentic version, use Umbrian pork sausage if available.
- Traditional variations sometimes include black truffle shavings or truffle oil for an earthy flavor.
- If Pecorino Romano is too sharp, Parmigiano Reggiano can be used as a milder substitute.
