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Pasta Alla Norcina

Pasta alla Norcina—fresh ­sausage in a creamy, cheesy sauce tossed with pasta—is the kind of cozy cold-weather dish that keeps you feeling satiated and warm. The star of the meal is rich, moist, seasoned ­sausage, traditionally from the Italian region of Umbria.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Calories: 581 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • vegetable oil spray
  • 1/2 teaspoon plus a pinch table salt plus more for cooking pasta
  • 1/4 teaspoon baking soda
  • 8 ounces ground pork
  • 3 garlic cloves minced, divided
  • 1 1/4 teaspoons minced fresh rosemary divided
  • 1 1/4 teaspoons freshly ground black pepper divided
  • 1/8 teaspoon ground nutmeg
  • 8 ounces cremini mushrooms trimmed
  • 7 teaspoons extra-virgin olive oil divided
  • 1 pound fresh or dried orecchiette
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1 1/2 ounces (3/4 cup) Pecorino Romano cheese grated
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon fresh lemon juice

Instructions

    Cup of Yum
  1. Spray a large plate with vegetable oil spray. In a medium bowl, dissolve 1/2 teaspoon salt and baking soda in 4 teaspoons water. Gently fold in pork until combined and let stand for 10 minutes.
  2. Add one-third of the garlic, 3/4 teaspoon rosemary, 3/4 teaspoon pepper, and nutmeg and smear with a rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer sausage mixture to prepared plate and form into a rough 6 inch (15-cm) patty.
  3. Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses.
  4. In a 12-inch (30-cm) skillet over medium-high heat, warm 2 teaspoons of the oil until just smoking. Add patty and cook, without moving it, until browned, 2 to 3 minutes. Flip and continue to cook until well browned on second side, 2 to 3 minutes longer (very center will be raw). Transfer patty to cutting board and chop into 1/8- to 1/4-inch (3- to 6-mm) pieces.
  5. In a large pot over high heat, bring 4 quarts water to a boil. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and return it to pot.
  6. Meanwhile, in now-empty skillet over medium heat, warm 3 teaspoons oil. Add mushrooms and remaining pinch salt and cook, stirring frequently, until browned, 7 to 9 minutes. Stir in remaining garlic, remaining 1/2 teaspoon rosemary, remaining 1/2 teaspoon pepper, and remaining 2 teaspoons oil and cook until fragrant, about 30 seconds.
  7. Stir in wine, scraping up any browned bits, and cook until completely evaporated, 3 to 5 minutes. Stir in sausage, cream, and 3/4 cup pasta cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Off heat, stir in Pecorino Romano until smooth.
  8. Add sauce, parsley, and lemon juice to pasta and toss to coat. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve immediately.

Nutrition Information

Serving 1portion Calories 581kcal (29%) Carbohydrates 61g (20%) Protein 20g (40%) Fat 27g (42%) Saturated Fat 12g (60%) Monounsaturated Fat 11g Cholesterol 75mg (25%) Sodium 366mg (15%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 581

% Daily Value*

Serving 1portion
Calories 581kcal 29%
Carbohydrates 61g 20%
Protein 20g 40%
Fat 27g 42%
Saturated Fat 12g 60%
Monounsaturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 366mg 15%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.