Name: Pasta alla Norcina: Creamy Umbrian Comfort in a Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz (340 g) coarsely ground pork, chilled; 1 large garlic clove (8 g), minced; 1½ tsp kosher salt; ¾ tsp freshly ground black pepper; Pinch freshly grated nutmeg; 2 tbsp dry white wine, chilled; 2 tbsp extra-virgin olive oil; 1 small yellow onion (about 3½ oz; 100 g), finely chopped; ½ cup (120 ml) dry white wine; 1 cup (240 ml) heavy cream; Kosher salt and freshly ground black pepper, to taste; 12 oz (340 g) dried short pasta (penne or rigatoni) or long fresh egg-dough pasta (tagliatelle or fettuccine); 1½ oz (45 g) finely grated Pecorino Romano, plus extra for serving; Freshly grated nutmeg, for serving; Freshly shaved or grated black truffle, for serving (optional)

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Pasta alla Norcina is an indulgent and rustic Italian dish hailing from Norcia, a town nestled in the heart of Umbria known for its rich tradition of pork butchery and truffle hunting. This dish brings together coarsely ground sausage, aromatic garlic, white wine, cream, and a touch of nutmeg to create a sauce that clings beautifully to pasta. The result is a hearty, satisfying plate that perfectly embodies the depth of Italian culinary tradition.

This recipe captures the soul of Umbria in each forkful—simple, yet deeply flavorful. The sausage mixture, made with freshly ground pork and a delicate balance of seasonings, forms the backbone of the dish. When combined with sweet onions, cream, and a splash of wine, it creates a sauce that’s rich without being heavy. Pecorino Romano adds a salty, sharp bite that balances the creaminess, while a hint of freshly grated nutmeg elevates the entire dish. Whether you’re using fresh egg pasta or a dried tubular variety, Pasta alla Norcina promises comfort and sophistication in every bite.

Why You’ll Love This Recipe

Authentic Italian Flavor – A traditional dish from Norcia with deep roots in Italian culinary heritage.
Rich and Creamy – A velvety sauce made with cream, sausage, and Pecorino that’s indulgent without being overpowering.
Customizable Pasta Base – Works with both short dried pasta and long fresh pasta for different textures and experiences.
Perfect for Special Occasions – Elegant enough to serve for dinner parties or romantic nights in.
Quick and Satisfying – Comes together in under an hour for a gourmet meal with minimal effort.

Ingredients

For the Sausage Mixture:

Coarsely ground pork
Garlic
Kosher salt
Freshly ground black pepper
Freshly grated nutmeg
Dry white wine

For the Pasta:

Sausage mixture or fresh pork sausage, removed from casing
Extra-virgin olive oil
Yellow onion
Dry white wine
Heavy cream
Kosher salt
Freshly ground black pepper
Dried tubular pasta (penne, rigatoni) or fresh egg pasta (tagliatelle, fettuccine)
Pecorino Romano
Freshly grated nutmeg
Black truffle (optional)

Variations

With Mushrooms: Add finely chopped cremini or porcini mushrooms for added umami depth.
Lighter Version: Substitute heavy cream with half-and-half or a splash of milk for a lighter sauce.
Gluten-Free: Use your favorite gluten-free pasta variety.
With Truffle Oil: If fresh truffle isn’t available, a drizzle of truffle oil adds aromatic luxury.
Spicy Twist: Add a pinch of red pepper flakes for subtle heat.

How to Make the Recipe

Step 1: Make the Sausage Mixture

In a bowl, combine ground pork, minced garlic, salt, pepper, nutmeg, and chilled white wine. Mix gently to combine. Chill until ready to use.

Step 2: Sauté the Sausage

In a large skillet over medium heat, add olive oil. Cook the sausage mixture (or prepared sausage) until browned and cooked through, breaking it into small pieces with a spoon.

Step 3: Cook the Onion

Add the finely chopped onion to the pan. Sauté until soft and translucent, about 5 minutes.

Step 4: Deglaze with Wine

Pour in the white wine, scraping up any browned bits from the bottom. Simmer until the wine reduces by half.

Step 5: Add Cream

Stir in the heavy cream. Lower heat and simmer until the sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg to taste.

Step 6: Cook the Pasta

While the sauce simmers, boil pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain the pasta.

Step 7: Combine and Finish

Add the cooked pasta to the sauce along with Pecorino Romano and a splash of reserved pasta water. Stir until the pasta is well coated and the sauce is silky.

Step 8: Serve

Serve immediately, topped with more Pecorino, a light dusting of nutmeg, and shaved black truffle if using.

Tips for Making the Recipe

Use chilled pork when making the sausage mixture to help it bind better.
Don’t overcook the sausage—brown it gently for maximum flavor.
Use dry white wine like Pinot Grigio or Sauvignon Blanc for the best taste.
Save pasta water to adjust the sauce’s consistency and help it cling to the pasta.
Grate your own cheese for the freshest flavor and best texture.

How to Serve

Serve Pasta alla Norcina hot, garnished with freshly grated Pecorino and a dusting of nutmeg. Pair with a crisp white wine like Orvieto or a light red like Chianti. A simple green salad and crusty bread make ideal accompaniments for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Freezing

Not recommended due to the cream sauce, which may separate when thawed.

Reheating

Reheat gently on the stove over low heat, adding a splash of cream or milk to revive the sauce.

FAQs

1. What is Pasta alla Norcina?

It’s a traditional Umbrian pasta dish featuring sausage, cream, wine, and often truffles.

2. Can I use pre-made sausage?

Yes, just remove it from the casing and proceed as directed.

3. Is there a vegetarian version?

You can use plant-based sausage and omit the truffle.

4. What’s the best pasta for this dish?

Short tubular pasta like rigatoni or long egg pasta like tagliatelle works beautifully.

5. Can I make it ahead?

You can prepare the sausage sauce in advance, but cook pasta fresh for the best texture.

6. What’s a good substitute for heavy cream?

Half-and-half or whole milk with a bit of butter can work, though the sauce will be lighter.

7. Is it very rich?

Yes, it’s a creamy and indulgent dish—ideal for special occasions or cozy meals.

8. What type of wine should I use?

A dry white wine like Pinot Grigio or Verdicchio is ideal.

9. Can I add cheese to the sauce while cooking?

Yes, but it’s best added after combining with pasta to avoid clumping.

10. How do I make it extra luxurious?

Add shaved black truffle or a drizzle of truffle oil just before serving.

Conclusion

Pasta alla Norcina is a masterclass in Italian comfort food—earthy, creamy, and soul-satisfying. With its simple ingredients and elegant flavor profile, it’s a dish that’s greater than the sum of its parts. Whether you’re new to Italian cooking or a seasoned pasta lover, this recipe brings the essence of Umbria to your home in a rich, velvety sauce that will keep you coming back for more. Buon appetito!