Description
Pasta alla Norcina is a classic Italian main course featuring short pasta like rigatoni or penne tossed in a rich and creamy sauce made with Italian sausage, shallots, garlic, white wine, heavy cream, and Pecorino Romano cheese. This comforting dish combines savory sausage flavors with the subtle warmth of nutmeg and the brightness of parsley, perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 ounces short pasta such as rigatoni or penne
Sauce
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 8 ounces Italian sausage (preferably with fennel), casings removed
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup grated Pecorino Romano cheese
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg (optional)
- Salt to taste
Garnish
- Chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Sauté the aromatics: Meanwhile, heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened, then stir in the garlic and cook for another 30 seconds.
- Cook the sausage: Add the Italian sausage to the skillet, breaking it up with a spoon. Cook for about 6–8 minutes until the sausage is browned and cooked through.
- Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced.
- Add cream and seasoning: Reduce the heat to low and stir in the heavy cream, black pepper, and nutmeg. Let the sauce simmer gently for 5 minutes to thicken.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
- Finish with cheese and seasoning: Stir in the grated Pecorino Romano cheese and adjust salt to taste.
- Garnish and serve: Serve the pasta hot, garnished with chopped fresh parsley and additional cheese if desired.
Notes
- Traditional Pasta alla Norcina uses Umbrian sausage, but sweet or mild Italian sausage works well as alternatives.
- For extra richness, stir in a pat of butter just before serving.
- Reserve some pasta water to adjust sauce consistency as needed.
- Don’t overcook the pasta; al dente texture complements the creamy sauce best.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
