Description
Pasta alla Norcina is a rich and creamy Italian pasta dish featuring mild Italian sausage, shallots, garlic, and a luxurious blend of heavy cream and Pecorino Romano cheese. Originating from the Umbrian region of Italy, this flavorful main course is easy to prepare on the stovetop and delivers a comforting, indulgent meal perfect for any occasion.
Ingredients
Scale
For the Pasta and Sauce
- 12 ounces short pasta (like rigatoni or penne)
- 8 ounces Italian sausage (preferably mild), casings removed
- 2 tablespoons olive oil
- 1 small shallot or onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 1 cup heavy cream
- ¼ teaspoon black pepper
- ¼ teaspoon grated nutmeg
- ½ cup grated Pecorino Romano or Parmesan cheese
- Salt to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Brown the Sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned and fully cooked through.
- Sauté Shallots and Garlic: Add the finely chopped shallot or onion to the skillet and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze the Pan: Pour in the white wine, if using, to deglaze the pan, scraping up any browned bits. Let it simmer until the wine is mostly evaporated.
- Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream, black pepper, and grated nutmeg. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.
- Combine Pasta and Sauce: Add the cooked pasta back into the skillet and toss to coat evenly with the sauce. Add reserved pasta water a little at a time if the sauce needs loosening.
- Add Cheese and Season: Stir in the grated Pecorino Romano or Parmesan cheese until the sauce becomes creamy. Taste and season with salt if needed.
- Garnish and Serve: Sprinkle with chopped fresh parsley and additional cheese if desired. Serve immediately while warm.
Notes
- This traditional Umbrian dish typically uses Norcia sausage, but any quality mild Italian sausage works well.
- Omit the white wine for a simpler, kid-friendly version of the recipe.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use freshly grated cheese for best flavor and creaminess.
