Pasta Alla Norcina {Authentic Recipe, Ready in 25 Minutes}
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. With a hint of pecorino romano, this dish is a must-try for anyone who loves a rich Italian pasta dish!
Servings 2 people
Calories 1425kcal
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!
Video
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.
Nutrition
Calories: 1425kcal | Carbohydrates: 103g | Protein: 38g | Fat: 91g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Cholesterol: 232mg | Sodium: 925mg | Potassium: 787mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1870IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg