Description
Pasta alla Norcina is a classic Italian dish from the Umbrian town of Norcia, featuring short pasta tossed in a creamy, savory sauce made with Italian sausage, white wine, and Pecorino Romano cheese. This recipe delivers a rich and comforting meal perfect for a cozy weeknight dinner or special occasion.
Ingredients
Scale
Ingredients
- 12 oz short pasta (such as penne or rigatoni)
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz Italian sausage (preferably mild, casings removed)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Pinch of grated nutmeg (optional)
- 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. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- Sauté Onion and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook Sausage: Crumble the Italian sausage into the skillet and cook until browned and fully cooked through, about 5 to 7 minutes, stirring occasionally to break up the meat.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce mostly, about 2 minutes.
- Add Cream and Simmer Sauce: Stir in the heavy cream, reduce the heat to low, and let the sauce simmer gently for 2 to 3 minutes to thicken slightly.
- Combine Pasta and Sauce: Add the cooked pasta and a splash of the reserved pasta water to the skillet. Stir well to coat the pasta evenly with the creamy sauce.
- Finish with Cheese and Seasoning: Mix in the grated Pecorino Romano cheese. Season with salt, black pepper, and a pinch of grated nutmeg if using. Toss everything together until creamy and well combined.
- Serve: Serve immediately, garnished with additional Pecorino Romano cheese and chopped fresh parsley for a touch of brightness.
Notes
- Use high-quality Italian sausage for the most authentic and flavorful result.
- For a richer and more traditional Norcia-style dish, substitute with crumbled black truffle sausage if available.
- Avoid overcooking the cream to maintain a smooth and creamy sauce texture.
- If gluten-free, use gluten-free pasta to accommodate dietary needs.
