Pasta alla Norcina (sausage pasta recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
894 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Norcina (sausage pasta recipe)
Description
This recipe starts with Italian sausage browned alongside onions, then simmered in white wine to deepen flavor. Fresh cream and grated pecorino cheese are added to form a rich, slightly thickened sauce. The optional black truffles provide an earthy aroma when included, complementing the creamy texture and savory sausage.
The cooked pasta is tossed with the sausage sauce, allowing the flavors to meld while the pasta maintains al dente firmness. Pecorino adds a salty tang that balances the dish’s richness.
Traditionally served with short pasta shapes such as penne or rigatoni, this dish fits well as a main meal. Variations can be made with Italian pork sausages that align with the flavor profile, preferably without fennel but including garlic or rosemary.
Gluten-free pasta can be used as a substitute. Truffle oil is not recommended as it may overpower the dish's balance.
Ingredients
- 14 oz penne pasta or other short pasta
- 2-3 pork sausages Italian
- 1 onion white or yellow
- 1-2 black truffle 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
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
- Short pasta like penne or rigatoni works best; variations with gluten-free pasta are possible.
- Use Italian pork sausage without fennel but with garlic or rosemary for an authentic flavor.
- Black truffles are optional and seasonal; truffle oil is not a suitable substitute as it can overwhelm the dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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