Pasta alla Norcina (sausage pasta recipe)

Name: Pasta alla Norcina (sausage pasta recipe)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 14 oz penne; 2-3 Italian pork sausages; 1 onion; 1-2 black truffles; 7 fl oz fresh cream; ½ glass white wine; 2 oz Pecorino cheese; 3-4 tablespoon extra virgin olive oil; salt; black pepper

User Reviews

5.0

213 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Calories
894 kcal
Course
Main Course
Cuisine
Italian

Pasta alla Norcina (sausage pasta recipe)

Daisy Meyer

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This sausage and cream pasta recipe from Umbria is a very simple to make and has very few ingredients but it's so flavourful and creamy you’ll want to make it part of your regular pasta menu.

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Ingredients

Servings

14 oz penne or other short pasta
2-3 Italian pork sausages
1 onion white or yellow
1-2 black truffles I used 2 small ones (optional)
7 fl oz fresh cream
½ glass white wine
2 oz Pecorino cheese grated
3-4 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste

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Instructions

In a large bowl, remove the casings from the sausages and crumble the meat. Discard the casings and bring a large pot of water to a boil for the pasta.
In a large frying pan or skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Add the crumbled sausage to the pan. Cook until browned, breaking any large pieces with a spatula.
Add white wine, stirring constantly, and cook until the wine has mostly evaporated, about 2 minutes.
Lower the heat, cover, and simmer the sausage for 10 minutes in its juices. Season with salt and pepper.
Uncover, add fresh cream and truffle shavings (if using), along with half of the grated pecorino cheese. Simmer for 3-4 minutes until the sauce thickens slightly, then remove from heat.
Meanwhile, salt the pasta water and bring it to the boil again. Then, cook the pasta al dente according to the package instructions. Reserve some cooking water before draining.
Add the drained pasta to the sausage sauce, mixing over low heat. If needed, adjust the consistency with reserved pasta water.
Plate the pasta, topped with the remaining pecorino, fresh black pepper, and more truffle shavings if desired.

Notes

Traditionally this recipe is served with short pasta such as penne or rigatoni. I used Italian maccheroni.
The original recipe is made with Norcia sausage but a good Italian pork sausage would work well too. I would try to find sausage without fennel but with garlic if possible, or rosemary.
Black truffles are often added when they are in season but this dish is often made without. Truffle oil isn't a great substitute in this recipe as it may smother the other flavours. But you could try a little or some truffle paste.
To make this recipe gluten free, use a gluten free pasta.

Nutrition Information

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Calories 894kcal (45%) Carbohydrates 80g (27%) Protein 27g (54%) Fat 51g (78%) Saturated Fat 22g (110%) Polyunsaturated Fat 5g Monounsaturated Fat 21g Cholesterol 112mg (37%) Sodium 583mg (24%) Potassium 475mg (14%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 792IU (16%) Vitamin C 4mg (4%) Calcium 205mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 894 kcal

% Daily Value*

Calories	894kcal	45%
Carbohydrates	80g	27%
Protein	27g	54%
Fat	51g	78%
Saturated Fat	22g	110%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	21g	105%
Cholesterol	112mg	37%
Sodium	583mg	24%
Potassium	475mg	10%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	792IU	16%
Vitamin C	4mg	4%
Calcium	205mg	21%
Iron	2mg	11%