If you’re craving a cozy, indulgent taste of Umbria right from your own kitchen, this Pasta alla Norcina Recipe is exactly what you need. Creamy, rich, and bursting with the savory goodness of Italian sausage and Pecorino Romano cheese, this dish strikes the perfect balance between comforting and elegant. Each bite offers tender pasta enveloped in a luscious sauce, elevated by the subtle warmth of freshly grated nutmeg and the bright freshness of parsley. It’s the kind of meal that feels special yet is surprisingly simple to bring together, making it a beloved favorite for weeknights and casual dinner parties alike.
Ingredients You’ll Need
This Pasta alla Norcina Recipe calls for a handful of straightforward, wholesome ingredients that each play a key role in the dish’s flavor and texture. From the authentic Italian sausage that provides a hearty foundation to the delicate cream that rounds out the sauce, every element comes together in harmony.
- 12 ounces short pasta (rigatoni or penne): These shapes hold the sauce wonderfully, capturing every bit of flavor in their ridges and tubes.
- 2 tablespoons olive oil: Adds richness and a subtle fruity undertone to the sautéed onions and sausage.
- 1 small onion, finely chopped: Offers sweetness and depth when softened gently.
- 2 garlic cloves, minced: A classic aromatic that infuses the dish with unmistakable Italian character.
- 1/2 pound Italian sausage (mild, casing removed): The star protein, delivering savory, spiced flavor and richness.
- 1/2 cup dry white wine: Adds acidity and brightness, balancing the creamy sauce.
- 1 cup heavy cream: Creates the silky, luxurious texture that makes this pasta so irresistible.
- 1/2 cup grated Pecorino Romano cheese: Sharp and salty, it deepens the savory profile and helps thicken the sauce.
- Salt and black pepper to taste: Essential for seasoning and enhancing all the flavors.
- Freshly grated nutmeg (optional): Adds a warm, aromatic note that pairs beautifully with the creamy sauce.
- Chopped fresh parsley for garnish: Brings a fresh, vibrant pop of color and herbal brightness.
How to Make Pasta alla Norcina Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook your rigatoni or penne until just al dente according to the package instructions. This ensures the pasta has a little bite and won’t get mushy once mixed into the sauce. Remember to reserve about half a cup of the pasta water before draining, as this starchy liquid will help loosen your sauce later and create that perfect coating on every piece of pasta.
Step 2: Sauté the Aromatics and Sausage
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion, cooking gently until it becomes soft and translucent, about 3 to 4 minutes. Then toss in the minced garlic and let it cook just until fragrant, about 30 seconds. Next, crumble the Italian sausage into the pan. Let it brown, stirring occasionally, until it’s cooked through and has developed those irresistible caramelized bits, which add a ton of flavor to your dish.
Step 3: Deglaze with White Wine
Pour in the dry white wine to deglaze the pan, scraping up any stuck bits from the bottom. This step is crucial because those browned pieces contain concentrated flavor that will enrich your sauce. Allow the wine to simmer until it has mostly evaporated, about 3 to 4 minutes, intensifying the taste and leaving behind just the right amount of acidity.
Step 4: Create the Cream Sauce
Reduce the heat slightly and stir in the heavy cream. Bring the mixture to a gentle simmer, letting the sauce thicken for 3 to 5 minutes. This slow simmer melds the sausage’s savory depth with the creamy richness, creating a luscious coating perfect for the pasta to absorb.
Step 5: Combine Pasta and Sauce
Add the drained pasta directly into the skillet with the sauce. Sprinkle in the grated Pecorino Romano cheese and toss everything together, allowing the cheese to melt and bind the sauce to the pasta. Use a splash of that reserved pasta water if the sauce feels too thick; the starch will also help everything cling beautifully. Finally, season with salt, pepper, and a pinch of freshly grated nutmeg if you have it on hand, giving your Pasta alla Norcina Recipe its signature finishing touch.
How to Serve Pasta alla Norcina Recipe
Garnishes
When it’s time to plate, sprinkle chopped fresh parsley over the top to add a burst of color and a fresh herbal lift. If you love an extra cheesy finish, a little more grated Pecorino Romano is always a welcome addition. These simple garnishes elevate the presentation and enhance the flavors perfectly.
Side Dishes
Pasta alla Norcina is a rich dish, so you’ll want sides that complement without overpowering. A crisp green salad with a light vinaigrette offers a refreshing contrast, as does roasted or steamed seasonal vegetables. Garlic bread or a rustic Italian loaf is also fantastic for scooping up that luscious cream sauce.
Creative Ways to Present
For a fun twist, serve your Pasta alla Norcina Recipe in individual shallow bowls topped with a sprig of fresh parsley and a drizzle of good quality extra virgin olive oil. You can also turn it into a baked dish by placing the prepared pasta in a gratin dish, sprinkling extra Pecorino and breadcrumbs on top, and baking until golden and bubbly for added texture.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta alla Norcina keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be mindful that the pasta will continue to absorb sauce as it sits, so keep a little extra cream or pasta water handy when reheating.
Freezing
This dish freezes reasonably well if you want to save portions for later. Portion the pasta into freezer-safe containers, leaving some space at the top to allow for expansion. Freeze for up to 1 month. When thawing, do so overnight in the refrigerator rather than at room temperature to keep the texture tender.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of cream, milk, or reserved pasta water as needed to loosen the sauce and keep it silky. Avoid high heat to prevent the cream from splitting. Alternatively, reheating in the microwave in short bursts with stirrings works, but be sure to add a bit of liquid to maintain creaminess.
FAQs
Can I make Pasta alla Norcina Recipe with other types of sausage?
Absolutely! While Italian sausage is traditional and flavorful, you can substitute with other sausages like chorizo or spicy sausage for a twist. Just adjust the seasoning since different sausages have varying spice levels.
Is there a vegetarian alternative for this dish?
Yes, you can swap the sausage for plant-based meat crumbles or use sautéed mushrooms for an earthy, meaty texture. Just season well to mimic the depth of flavor the sausage provides.
Can I use a lighter dairy option instead of heavy cream?
You can use half-and-half or even whole milk to lighten the dish, but the sauce will be less rich and creamy. To thicken, you might want to add a little cornstarch slurry or reduce the sauce a bit longer.
What pasta types work best for Pasta alla Norcina Recipe?
Short, tubular pastas like rigatoni, penne, or mezze maniche are ideal because they hold the creamy sauce well. However, wider ribbons like tagliatelle or fettuccine are excellent choices if you prefer a smoother coating.
Can I prepare the sauce ahead of time?
Yes, you can make the sauce a day ahead and store it in the fridge. When ready, reheat gently and add freshly cooked pasta. This makes weeknight dinners faster without sacrificing flavor.
Final Thoughts
This Pasta alla Norcina Recipe is a delightful celebration of simple ingredients elevated to something truly special. Its creamy, savory bite comforts the soul while bringing a touch of Italian tradition to your table. Whether you’re cooking for family or impressing friends, this dish will quickly become a favorite go-to. So grab your skillet and pasta, and get ready for a meal that tastes like pure love from Umbria!
Print
Pasta alla Norcina Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Kid-Friendly
Description
Pasta alla Norcina is a classic Italian dish featuring short pasta tossed in a rich, creamy sauce made with Italian sausage, garlic, onions, white wine, and Pecorino Romano cheese. This comforting main course blends hearty flavors with a velvety texture, perfect for an easy yet impressive Italian dinner.
Ingredients
Pasta
- 12 ounces short pasta (such as rigatoni or penne)
Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound Italian sausage (preferably mild, casing removed)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Freshly grated nutmeg (optional, to taste)
Garnish
- Chopped fresh parsley
- Extra Pecorino Romano cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to the package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté onions and garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
- Cook the sausage: Crumble the Italian sausage into the skillet with the onions and garlic. Cook, stirring occasionally, until the sausage is browned and fully cooked through, about 6–8 minutes.
- Deglaze the pan: Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by about half, approximately 3–4 minutes.
- Add the cream: Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3–5 minutes until the sauce thickens slightly.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Stir in the grated Pecorino Romano cheese and add a splash of reserved pasta water if needed to loosen the sauce. Toss everything together until the pasta is evenly coated.
- Season and serve: Taste and season with salt, black pepper, and a pinch of freshly grated nutmeg if using. Serve hot garnished with chopped fresh parsley and extra Pecorino Romano cheese if desired.
Notes
- Use high-quality Italian sausage for the best flavor and texture.
- Substitute rigatoni with tagliatelle or fettuccine for a more traditional Norcina experience.
- For a lighter version, replace heavy cream with half-and-half.
- Reserve some pasta water to adjust the sauce consistency as needed.
