If you’re in the mood for a comforting, creamy pasta that tastes like something you’d find at a cozy trattoria in the Umbrian hills, this Pasta alla Norcina Recipe will quickly become a staple in your kitchen! Tender pasta tossed with savory Italian sausage, a hint of white wine, and a velvety cream sauce, all finished with a shower of Pecorino and fresh parsley—each bite is irresistibly rich yet surprisingly easy to pull together on a weeknight. Let’s take a trip to Norcia, Italy, right from your stove!
Ingredients You’ll Need
The beauty of Pasta alla Norcina Recipe lies in its simplicity, letting each ingredient shine. Every component brings something special to the table—whether it’s the robust flavor of sausage, the creamy backdrop of the sauce, or the bright finish from fresh herbs.
- Short pasta (12 ounces, like penne or rigatoni): These shapes hold the sauce beautifully and create the perfect bite every time.
- Olive oil (1 tablespoon): A drizzle to start everything off with rich, Mediterranean flavor.
- Italian sausage (1/2 pound, preferably mild, casings removed): The heart of the dish—go for a sausage with fennel and garlic if you can find it!
- Shallot (1 small, finely chopped): Adds a gentle sweetness and depth without overpowering the sauce.
- Garlic cloves (2, minced): Just enough to bring warmth and aroma to every forkful.
- Dry white wine (1/2 cup): This deglazes the pan, adding brightness and balancing the richness.
- Heavy cream (1/2 cup): The key to that luscious, silky sauce—don’t skimp here!
- Pecorino Romano cheese (1/4 cup, plus more for serving): Salty, tangy, and unmistakably Italian—it ties the sauce together.
- Salt and black pepper (to taste): Essential for seasoning and bringing all the flavors forward.
- Freshly grated nutmeg (optional, to taste): Just a pinch adds a nutty, luxurious undertone—totally optional, but highly recommended.
- Chopped fresh parsley (for garnish): A sprinkle at the end for color and a burst of freshness.
How to Make Pasta alla Norcina Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add your favorite short pasta and cook until just al dente, following the package instructions. Remember to scoop out about half a cup of that starchy pasta water before draining—this is your secret weapon for a silky sauce later.
Step 2: Brown the Sausage
In a large skillet over medium heat, drizzle in the olive oil and add the crumbled Italian sausage. Use a wooden spoon to break up the sausage as it cooks; you want lovely, bite-sized morsels. Let it brown and cook through, which should take about 6 to 8 minutes. The sausage should lose its raw pinkness and develop a bit of golden color for maximum flavor.
Step 3: Sauté the Aromatics
Add the finely chopped shallot to the skillet and sauté for about 2 minutes until softened and fragrant. Stir in the minced garlic and let it cook for just 30 seconds, being careful not to let it brown—just enough to release its aroma and meld with the sausage.
Step 4: Deglaze With Wine
Pour in the dry white wine, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes, reducing slightly. This step adds brightness and depth, perfectly balancing the richness of the sausage and cream.
Step 5: Create the Creamy Sauce
Lower the heat and gently stir in the heavy cream. Simmer for 2 to 3 minutes to let the flavors meld and the sauce thicken just a bit. Stir in the Pecorino Romano and, if you’re feeling adventurous, a small pinch of freshly grated nutmeg for that signature Norcina touch.
Step 6: Toss and Finish
Add the drained pasta right into the skillet and toss everything together, letting the sauce coat each piece. Splash in a little reserved pasta water if the sauce looks too thick—you want it glossy and clinging to the noodles, not gloopy. Season to taste with salt and black pepper, then serve immediately, topped with extra Pecorino and a flurry of fresh parsley.
How to Serve Pasta alla Norcina Recipe
Garnishes
A generous dusting of Pecorino Romano is non-negotiable—the salty, tangy cheese is the finishing touch that brings the whole dish together. A sprinkle of chopped fresh parsley adds color and brightness, while an extra twist of black pepper or a microplane of nutmeg is the secret to making your Pasta alla Norcina Recipe feel like a trattoria classic.
Side Dishes
Since this pasta is rich and creamy, it pairs beautifully with something crisp and refreshing. A simple green salad with a sharp vinaigrette or some roasted seasonal vegetables make perfect companions. If you’re feeling indulgent, a hunk of crusty Italian bread is ideal for mopping up every last drop of sauce.
Creative Ways to Present
For a dinner party-worthy presentation, serve your Pasta alla Norcina Recipe in pre-warmed bowls, twirling the pasta into elegant nests. Top with extra cheese tableside for a little tableside drama, or serve family-style in a big platter for everyone to dig in. Garnish with whole parsley leaves or even a drizzle of high-quality olive oil for a finishing touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply transfer them to an airtight container and refrigerate. The flavors will continue to meld, making for a delicious next-day lunch. The sauce may thicken as it sits, but a splash of milk or cream when reheating will bring it back to life.
Freezing
While creamy sauces can sometimes separate after freezing, you can freeze portions of this Pasta alla Norcina Recipe if needed. Let it cool completely, then freeze in a well-sealed container for up to one month. For best results, reheat gently from frozen, stirring frequently, and add a splash of cream to restore the sauce’s silkiness.
Reheating
To reheat, place your pasta in a skillet over low heat, adding a little milk, cream, or reserved pasta water to loosen the sauce. Stir often and heat just until warmed through—avoid boiling, as this can make the sauce split. Finish with a fresh grating of Pecorino and a sprinkle of parsley to revive the flavors.
FAQs
Can I use a different type Main Course
Absolutely! While short pasta like rigatoni or penne is traditional for Pasta alla Norcina Recipe, you can use any shape you love. Just aim for something sturdy that can hold up to the rich sauce.
Is there a substitute for Pecorino Romano?
If you don’t have Pecorino Romano, Parmigiano-Reggiano is a great substitute. It’s a bit milder but still adds wonderful flavor and a salty finish to the dish.
Can I make this dish without wine?
Yes, you can skip the wine if you prefer. Simply add a splash of chicken broth or a little extra cream to replace the liquid and still achieve a balanced sauce.
What kind of sausage should I use?
For the best Pasta alla Norcina Recipe, choose a high-quality Italian sausage, ideally one seasoned with fennel and garlic. Mild sausage lets the other flavors shine, but a bit of spice is welcome if that’s your preference.
Is nutmeg really necessary?
Nutmeg is optional, but it’s a traditional touch that adds subtle depth and a hint of warmth to the sauce. If you have it on hand, try adding just a tiny pinch—it makes a difference!
Final Thoughts
There’s something truly special about sharing a bowl of Pasta alla Norcina Recipe with friends or family. It’s cozy, satisfying, and just a little bit decadent—Italian comfort food at its best. Give this recipe a try, and let it transport you straight to the heart of Umbria, one creamy forkful at a time!
Print
Pasta alla Norcina Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Pasta alla Norcina is a classic Italian dish from the Umbria region, featuring tender pasta tossed in a creamy sauce made with mild Italian sausage, shallots, garlic, white wine, heavy cream, and Pecorino Romano cheese. This rich and comforting recipe delivers a perfect balance of flavors and textures, ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Pasta
- 12 ounces short pasta (like penne or rigatoni)
Sauce
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (preferably mild, casings removed)
- 1 small shallot (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup grated Pecorino Romano cheese (plus more for serving)
- Salt and black pepper to taste
- Freshly grated nutmeg (optional, to taste)
- Chopped fresh parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Brown the sausage: In a large skillet over medium heat, heat olive oil. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6 to 8 minutes.
- Sauté the aromatics: Add the chopped shallot to the skillet and sauté for 2 minutes. Then stir in the garlic and cook for another 30 seconds until fragrant.
- Deglaze with wine: Pour in the dry white wine and cook for 2 to 3 minutes until it has slightly reduced, intensifying the flavors.
- Add cream and cheese: Lower the heat and stir in the heavy cream. Let it simmer gently for 2 to 3 minutes. Then mix in the grated Pecorino Romano cheese and add a small pinch of freshly grated nutmeg if using.
- Toss pasta in sauce: Add the drained pasta to the skillet and toss well to coat it evenly with the sauce. Add a splash of the reserved pasta water as needed to loosen the sauce for a silky texture.
- Season and serve: Season the pasta with salt and black pepper to taste. Serve immediately, garnished with extra Pecorino Romano cheese and fresh chopped parsley.
Notes
- Use a high-quality sausage seasoned with fennel and garlic for the best flavor.
- If you don’t have shallots, finely chopped onion is an acceptable substitute.
- Avoid over-reducing the sauce; it should remain creamy and coat the pasta generously.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of the recipe)
- Calories: 580
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
