Pasta alla Norcina is the kind of soul-satisfying Italian comfort food that instantly transports you to the heart of Umbria with just one bite. Creamy, savory, and packed with the beautiful flavor of Italian sausage, this recipe is the ultimate weeknight treat when you’re craving something rich yet beautifully simple. Every ingredient has its moment to shine, making each forkful truly memorable. It’s one of those dishes friends request again and again — and once you try it, you’ll understand exactly why.
Ingredients You’ll Need
What makes Pasta alla Norcina irresistible is just how effortlessly a handful of honest, flavorful ingredients can come together to create magic. Each one is essential: bringing its own flavor, body, or aromatic lift for a dish you’ll crave on repeat.
- Short pasta (12 oz): Rigatoni, penne, or another sturdy shape works best to catch that creamy sausage sauce in every bite.
- Olive oil (2 tablespoons): A fruity, robust extra-virgin olive oil forms the flavor base and keeps everything silky.
- Onion, finely chopped (1/2 small): This sweet, aromatic foundation gently perfumes the sauce.
- Garlic, minced (2 cloves): Adds classic depth and warmth to the base flavors.
- Italian sausage, casings removed (8 oz): Choose mild, high-quality sausage for authentic Norcina richness — try black truffle sausage for an ultra-decadent twist!
- Dry white wine (1/2 cup): Lifts and deglazes the pan, balancing the creamy and savory notes with a touch of acidity.
- Heavy cream (1/2 cup): Gives the sauce its signature velvety texture.
- Pecorino Romano, grated (1/4 cup): This bold, salty cheese sets Pasta alla Norcina apart with its tangy kick.
- Salt and black pepper: Adjust to taste, bringing all the flavors together.
- Grated nutmeg (pinch, optional): Just a hint delivers a gentle warmth that makes the cream sing.
- Chopped fresh parsley (for garnish): A final pop of color and freshness right before serving.
How to Make Pasta alla Norcina
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Drop in your favorite short pasta and cook until just al dente. Make sure to reserve about half a cup of that starchy pasta water before draining — it’s a crucial secret for achieving that perfectly glossy sauce later!
Step 2: Sauté the Aromatics
While the pasta is bubbling, heat the olive oil in a wide skillet over medium heat. Add the finely chopped onion and let it soften for 2 to 3 minutes, stirring occasionally, until translucent. The gentle sauté at this stage lays a sweet, aromatic foundation for the entire dish.
Step 3: Build the Sausage Base
Next, toss in the minced garlic and cook for about 30 seconds — just until it’s fragrant. Crumble in the Italian sausage, breaking it up with your spoon. Let it cook, stirring now and then, until it’s deeply browned and cooked through, which should take about 5 to 7 minutes. Those caramelized bits are pure flavor gold for Pasta alla Norcina!
Step 4: Deglaze with Wine
Now, pour in the dry white wine. Use your spoon to scrape up any browned, tasty bits stuck to the bottom of the pan. Let it simmer for about 2 minutes, until nearly all the wine reduces and all that flavor concentrates into the sausage.
Step 5: Make It Creamy
Turn the heat to low and stir in the heavy cream. Let the sauce gently simmer for another 2 to 3 minutes, just enough for it to thicken and become luxuriously creamy (avoid boiling it, to keep that impossibly silky texture!).
Step 6: Toss and Finish
Add the drained pasta directly into the skillet. Pour in a splash of that reserved pasta water and immediately toss everything together, so each piece is creamy and well coated. Stir in the grated Pecorino Romano, season generously with salt, black pepper, and the pinch of grated nutmeg if you’re using it. Toss once more until everything is glossy and perfect, then serve immediately, steaming hot.
How to Serve Pasta alla Norcina
Garnishes
Top each bowl generously with extra Pecorino Romano, a sprinkle of freshly chopped parsley, and a crack of black pepper for brightness. If you want to lean into authentic Umbrian flair, a whisper of freshly grated nutmeg over the top is that little something no one expects but everyone loves.
Side Dishes
Pasta alla Norcina shines with simple sides: a peppery arugula salad with lemon vinaigrette, rustic garlic bread, or blistered green beans tossed with olive oil and lemon. Let the pasta shine by keeping things fresh and unfussy.
Creative Ways to Present
Serve your Pasta alla Norcina family-style straight from the skillet for the ultimate cozy Italian feel. For a more elevated dinner, spoon it into warm shallow bowls, then mound it high and scatter extra cheese and parsley on top. Want to wow at a party? Present in mini bowls with cocktail forks, perfect for mingling!
Make Ahead and Storage
Storing Leftovers
Store any leftover Pasta alla Norcina in an airtight container in the refrigerator for up to 3 days. You’ll find the flavors deepen overnight, making every leftover bite rich and delicious — just know the sauce may thicken slightly as it chills.
Freezing
If you need to freeze, transfer cooled Pasta alla Norcina to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. Note that while the sausage holds up well, the creaminess may be slightly reduced — a dash of fresh cream can help revive the sauce.
Reheating
Gently reheat portions in a skillet over low heat, adding a splash of cream or reserved pasta water to loosen the sauce. For microwave reheating, cover loosely and heat in 30-second spurts, stirring each time, until warmed through and creamy.
FAQs
What is Pasta alla Norcina, and where does it come from?
Pasta alla Norcina is a traditional dish from Norcia, a charming town in Umbria, Italy, known especially for its prized sausages and pork products. The dish features sausage, cream, and Pecorino Romano — making it both rustic and luxurious.
Can I make Pasta alla Norcina without wine?
Absolutely! While wine helps lift the flavors, you can swap it for a splash of chicken or vegetable broth for a similar depth or simply omit it if you prefer.
Is it possible to use another type Main Course
Yes, any short tubular pasta works beautifully in Pasta alla Norcina. Penne, rigatoni, or even fusilli grab onto the sauce just right, but feel free to use what you have.
How can I make Pasta alla Norcina gluten-free?
Just use your favorite gluten-free short pasta — all other ingredients are naturally gluten-free, making this a crowd-pleasing choice for almost any table.
Can I add mushrooms or other vegetables?
Definitely! Thinly sliced mushrooms or baby spinach can be sautéed with the onions and garlic for an earthy twist, or you can add peas for a pop of color and sweetness.
Final Thoughts
If you’ve been searching for a dish that’s creamy, rich, and undeniably Italian, Pasta alla Norcina is waiting to become your next obsession. Give it a try — there’s something wonderfully rewarding about transforming a few simple ingredients into a pasta you’ll want to make again and again!
Print
Pasta alla Norcina Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the creamy comfort of Pasta alla Norcina, a classic Italian dish featuring savory Italian sausage in a rich white wine and cream sauce. This easy-to-make pasta is a hearty and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Pasta:
- 12 oz short pasta (such as penne or rigatoni)
Sauce:
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz Italian sausage (preferably mild, casings removed)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup grated Pecorino Romano cheese
- Salt and black pepper, to taste
- Pinch of grated nutmeg (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the Pasta: Boil salted water, cook pasta al dente, reserve 1/2 cup water, drain.
- Prepare the Sauce: Sauté onion in olive oil, add garlic, brown sausage, deglaze with wine, simmer, add cream, then pasta and reserved water.
- Finish and Serve: Mix in cheese, season, toss until creamy, serve topped with cheese and parsley.
Notes
- Use high-quality Italian sausage for authentic flavor.
- Consider using crumbled black truffle sausage for a richer, more traditional Norcia-style dish.
- Avoid overcooking the cream to maintain a smooth texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
