This recipe for Pasta Alla Norcina combines Italian sausage, white wine, and heavy cream to create a creamy and savory sauce that perfectly coats your choice of penne or rigatoni, plus it comes together in only 25 minutes! With a hint of pecorino romano, this dish is a must-try for anyone who loves a rich Italian pasta dish!
Pasta alla Norcina is an authentic Italian dish that originates from the picturesque town of Norcia. Norcia is renowned for its pork products, sausages, pork chops, pork loin etc. In fact, all over Italy, there are stores to buy pork products called "norcinerie" after Norcia.
It's a savory pasta creation featuring crumbled Italian sausage, a touch of white wine, and a rich, creamy sauce made with whipping cream and pecorino romano cheese. The result is a comforting, slightly spicy, and incredibly satisfying flavor that captures the essence of the Norcina region, making it a classic dish in my Italian kitchen!
This indulgent pasta recipe comes together easily with simple ingredients you can find at any grocery store. You'll start by boiling up some penne or rigatoni while simultaneously creating a flavorful sauce with diced onion, crumbled Italian sausage, a splash of white wine, and a creamy base of whipping cream. The creamy sauce coats each piece of pasta, making it perfectly creamy, velvety, and easy to enjoy!
It pairs beautifully with a simple green salad and a glass of white wine or an Italian red. This dish can be served as a weeknight meal on a busy day, or it can transform into a hearty and satisfying pasta dish for a family gathering or dinner party. No matter how you enjoy it, this creamy Italian pasta will quickly become a family favorite!
And if you enjoyed this creamy pasta dish, you’ll love making Creamy Ricotta Pasta or a simple Creamy Lemon Pasta!
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Why You’ll Love This Recipe
- Pasta alla Norcina combines the robust kick of Italian sausage with the velvety richness of a cream-based sauce for a mouthwatering taste.
- With readily available ingredients and a straightforward cooking process, you can whip up this indulgent Italian dish in no time, making it perfect for busy weeknight dinners or a slower meal for the weekend.
- Whether you're serving a family dinner or entertaining guests, this dish's adaptability and flavors make it a guaranteed hit on any occasion.
- Experience the authentic taste of Italy with each creamy, savory bite, providing ultimate comfort.
Ingredients You’ll Need
- Pasta (penne or rigatoni) - Serves as the hearty and satisfying base for the dish, providing the ideal vehicle to soak up the creamy, flavorful sauce.
- Olive Oil - Infuses the sauce with a subtle, fruity richness while preventing sticking and ensuring a smooth sauté for the onion and sausage.
- Onion - Adds aromatic depth and a hint of sweetness to the sauce, enhancing its overall flavor profile.
- Italian Sausage - Delivers the bold, savory essence and slight spiciness that characterizes Pasta Alla Norcina, creating a delicious contrast with the creamy elements.
- White Wine - Introduces a bright and slightly acidic note, which helps deglaze the pan and balances the richness of the sauce.
- Whipping Cream - Forms the luscious, velvety base for the sauce, infusing it with a creaminess that coats the pasta beautifully.
- Grated Pecorino Romano - Provides a salty, umami-rich element, intensifying the overall savory flavor and offering a delightful cheesy finish.
- Salt & Pepper - Seasoning elements that ensure the dish's flavors are perfectly balanced, enhancing the taste of every bite.
How To Make Pasta Alla Norcina
Boil the water: Bring a pot of water to boil for the pasta while preparing the sauce.
Cook the sausage and onions: In a large pan, heat up the olive oil over medium-high heat. Saute the diced onion until fragrant. Then, add the sausage (removed from the casing) to the same pan. Break up with a wooden spoon and let the sausage brown.
Create the sauce: Pour in the white wine and let the alcohol cook off. Cover with a lid and let the sausages finish cooking, about 5-10 minutes.
Cook the pasta: Once the water is boiling, cook the pasta according to the package instructions.
Add cream and season: Once the sausages are cooked through, add the whipping cream to the sauce. Let it warm through, and adjust for salt and pepper.
Assemble the dish: Add the pasta to the pan with the sausages and cream, and stir with a wooden spoon. Let the pasta absorb the sauce. Add pasta water if the sauce is too thick. Then, add pecorino romano and stir once more.
Garnish and serve: Plate into a serving dish while hot. Top with additional grated pecorino romano. Enjoy!
Recipe Tips
- Opt for sausage with a high meat-to-fat ratio, as it will yield a richer and more flavorful sauce.
- Allow the crumbled sausage to develop a nice, golden-brown color while cooking, as this caramelization enhances its taste.
- Penne and rigatoni are both excellent choices, but make sure to cook them until al dente to ensure they hold up well in the creamy sauce.
- Don't forget to reserve some pasta water before draining. This starchy liquid can be used later to adjust the sauce's consistency if needed.
- If you prefer a milder wine flavor, reduce the amount of white wine used, or if you love the wine kick, add a bit more.
- Pour the whipping cream slowly into the pan while stirring continuously to prevent curdling.
- Taste the sauce before adding salt and pepper, as the sausage and cheese already contribute to saltiness. Season lightly and adjust if necessary.
- When combining the pasta with the sauce, use a wooden spoon to ensure even distribution without breaking the pasta, allowing it to absorb the flavors.
Variations
- It's traditional to add fresh truffles to this dish once it is plated. If you don't have fresh truffles, you can use a truffle mushroom sauce and mix it in at the end with the pasta.
- For a meatless option, substitute the Italian sausage with crumbled mushrooms or a meatless sausage alternative, and use vegetable broth instead of white wine for a flavorful vegetarian version.
- Add a pinch of red pepper flakes to the sauce if you crave some heat, giving your Pasta Alla Norcina a spicy edge.
- Infuse the olive oil with minced garlic before adding the onion to intensify the garlic flavor in the sauce.
- Incorporate fresh herbs like basil, parsley, or thyme for a burst of freshness. Sprinkle them on top just before serving.
- Experiment with different cheeses, such as Parmesan or Asiago, in place of pecorino romano, for unique flavor profiles.
- If you prefer a lighter sauce, use half-and-half or milk instead of whipping cream, still achieving a creamy texture.
- Garnish with toasted pine nuts or chopped walnuts for added texture and a delightful nutty flavor, complementing the richness of the sauce.
Storing & Freezing
Storing: To store leftover pasta, place it in an airtight container and refrigerate it for up to 3-4 days. Before reheating, you may need to add a splash of cream or pasta water to maintain its creamy consistency.
Freezing: For freezing, allow the dish to cool completely, then transfer it to an airtight container or a freezer-safe bag. Ensure there's minimal air inside to prevent freezer burn. Pasta Alla Norcina can be frozen for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator and gently reheat it on the stove, adding a bit of cream or pasta water as needed to revive its creamy texture.
FAQ
While penne and rigatoni are popular choices, you can also use spaghetti, fettuccine, or any pasta shape you prefer.
Sweet or mild Italian sausage is typically the best choice for this recipe, as it provides a balanced flavor without overwhelming the dish with spiciness. However, if you prefer a spicy kick, feel free to use hot Italian sausage instead.
Yes, cooking the pasta to al dente is crucial. It ensures the pasta maintains its structure when combined with the creamy sauce, resulting in a perfect balance of textures in each bite.
More Italian Pasta Dishes
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Recipe
Pasta Alla Norcina {Authentic Recipe, Ready in 25 Minutes}
Ingredients
- 250 grams penne pasta or rigatoni
- 1 tablespoon olive oil extra virgin
- ½ cup white or yellow onion diced
- 2 Italian sausages removed from casing
- ½ cup white wine
- 250 mL whipping cream
- 2 tablespoon pecorino romano, grated, plus more for plating
- salt and pepper to taste
Instructions
- Bring a pot of water to boil.
- While the water is boiling, start on the sauce. In a pan that will be large enough to fit the sauce and the cooked pasta, over medium heat, add olive oil.
- When olive oil is hot, add diced onion. Let onion cook until fragrant and golden, a few minutes.
- Add the sausage that have been removed from casings to the pan, and with a wooden spoon, separate them into small pieces.
- Let them brown, a few minutes.
- Add white wine, and let the alcohol evaporate off.
- Cover with a lid and let the sausages finish cooking, about 5-10 minutes.
- At this point, the water should be boiling and you can throw your pasta in depending on how long it takes to cook.
- Once the sausages are cooked through, add the whipping cream to the sauce. Let it warm through, and adjust for salt and pepper.
- Add the pasta to the pan with the sausages and cream, and stir with a wooden spoon - let the pasta absorb the sauce.
- Add pasta water if sauce is too thick.
- Add pecorino romano and stir once more.
- Plate, top with more pecorino and enjoy!
Recipe Video
Recipe Notes
- Allow the crumbled sausage to develop a nice, golden-brown color while cooking, as this caramelization enhances its taste.
- Penne and rigatoni are both excellent choices, but make sure to cook them until al dente to ensure they hold up well in the creamy sauce.
- Don't forget to reserve some pasta water before draining. This starchy liquid can be used later to adjust the sauce's consistency if needed.
- If you prefer a milder wine flavor, reduce the amount of white wine used, or if you love the wine kick, add a bit more.
- Taste the sauce before adding salt and pepper, as the sausage and cheese already contribute to saltiness. Season lightly and adjust if necessary.
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