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
Scale
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.
