Pasta alla Norcina
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
766 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Norcina
Description
This recipe begins by browning Italian sausage and mushrooms in olive oil, then sautéing onions and garlic before adding white wine to deglaze. The garlic is removed to temper the dish, and heavy cream is added to create a creamy sauce base. Rigatoni pasta is cooked nearly to al dente and then finished in the sauce, allowing the pasta to absorb flavor and the sauce to thicken further with the addition of reserved pasta water as needed.
Nutmeg and Pecorino Romano cheese add warmth and savory sharpness, characteristic of this dish. Seasoning with salt and pepper completes the flavors. The sauce texture balances creaminess with the bite of pasta and the heartiness of sausage and mushrooms.
Serving Pasta alla Norcina benefits from an extra sprinkle of Pecorino Romano and freshly ground black pepper. This dish makes a filling meal suitable for lunch or dinner. Leftovers can be reheated on stovetop or microwave within three days.
The recipe suggests adjusting sauce consistency with pasta water if the dish seems dry and cautions on the use of nutmeg to avoid overpowering.
Ingredients
- 1 pound rigatoni pasta or other tubular pasta
- 8 ounces baby bella mushroom diced
- 1 pound Italian sausage bulk, mild
- 1/4 cup olive oil
- 1 small onion diced
- 3 cloves garlic
- 1/2 cup white wine dry
- 1 1/2 cups heavy cream
- 2 cups water will not need it all, reserved pasta water
- 1 pinch nutmeg
- 3/4 cup pecorino romano grated
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt) water to boil.
- Heat a large pan to medium heat then add in the olive oil and sausage. Brown the sausage (about 5-7 minutes) then make some room in the pan and add the mushrooms and continue to cook until they brown as well.
- Once the sausage and mushrooms are brown add the onion and garlic. After 2 minutes remove the garlic from the pan and discard. Continue cooking for a few more minutes until the onions are soft.
- Turn heat to medium-high and add the wine. Cook for a minute to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all the brown bits. At this time begin cooking pasta to a bit less than al dente.
- Add the cream and bring sauce to a simmer while stirring. Once simmering turn the heat down to low.
- Once pasta is almost al dente add it to the sauce and mix to coat. Turn heat to medium. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is perfectly al dente.
- Turn the heat off and remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with a good amount of black pepper, a pinch of nutmeg, and salt to taste. Serve with grated Pecorino. Enjoy!
Notes
- This recipe serves 4 large or 6 regular portions.
- If the dish becomes dry, add some reserved pasta water to loosen and mix thoroughly.
- Serve with extra grated Pecorino Romano and additional nutmeg to taste, as nutmeg can be strong.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 59.8g | 20% |
| Fat | 45.2g | 70% |
| Saturated Fat | 16.9g | 85% |
| Cholesterol | 114mg | 38% |
| Sodium | 703mg | 29% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Calcium | 154mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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