Description
A rich and comforting Italian pasta dish from Umbria, Pasta alla Norcina features tender crumbles of garlic-infused sausage simmered in white wine and cream, finished with sharp Pecorino Romano. It’s creamy, savory, and easy enough for weeknights—yet elegant enough for guests.
Ingredients
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2 tablespoons olive oil
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12 ounces (340 g) pork sausage (preferably garlic sausage, no fennel or chili)
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1 small onion, finely chopped
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½ cup (120 ml) dry white wine
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1 cup (240 ml) heavy cream
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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12 ounces (340 g) short tubular pasta (e.g. penne, rigatoni, or orecchiette)
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½ cup (65 g) finely grated Pecorino Romano cheese
Instructions
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Cook the sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small crumbles. Cook until browned and cooked through.
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Add aromatics: Add the chopped onion and cook for 3–4 minutes until softened.
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Deglaze: Pour in the white wine. Simmer for 5 minutes to reduce slightly and cook off the alcohol.
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Add cream: Stir in the heavy cream. Let the sauce simmer gently for 5–7 minutes until slightly thickened. Season with salt and freshly ground black pepper.
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Cook pasta: Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain the pasta.
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Combine: Add the cooked pasta to the sauce, tossing to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce.
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Finish: Stir in the Pecorino Romano. Toss again and serve hot, optionally topped with extra cheese and black pepper.
Notes
Use high-quality Italian sausage without fennel or spice for an authentic flavor.
Don’t over-reduce the cream—keep the sauce velvety, not too thick.
Can substitute Parmigiano-Reggiano for Pecorino in a pinch.
Short pasta shapes like rigatoni or orecchiette hold the sauce best.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian