Pasta alla Norcina; sausage pasta recipe from Umbria
Pasta alla Norcina con tartufo
Pasta alla norcina is a typical recipe from Umbria; specifically the ancient town of Norcia, famous for its sausages and cured meats. There are actually two versions of pasta alla norcina. This one is made with Norcia sausage crumbled into a pan with oil and onion, fresh cream, truffle and pecorino. This is a very simple recipe with few ingredients but so flavourful and creamy you’ll want to make it part of your regular pasta menu.
(scroll down for recipe)
The other version of pasta alla norcina is usually made with long pasta like spaghetti or tagliatelle, which is dressed with only black truffles, garlic and anchovies, to which you can also add foraged mushrooms. I’m looking forward to giving that version a try soon. But for now let’s talk about this one!
Norcia; a little town with a big culinary reputation!
Umbria is well-known for its pork, hams, sausages, and other cured meats. The best of these come from Norcia. This town has become so famous for its method of pork butchery and preparation of cured meats, that butchers across Italy now use the term ‘norcino’ to refer to all kinds of meat preserved in the ‘Norcia’ way and the name ‘norcineria’ is used for butchers that specialize in preparing, curing and selling pork products.
Norcia is also famous for black truffles. In fact, the truffles found around Norcia are highly prized and considered a gastronomic gem. Every year at the end of February or beginning of March, there is an important Italian Black Truffle fair in the town. Visitors to the fair can taste all the gastronomic specialties of Umbria cuisine, and especially those with truffle, of course. These specialties include cured meat and cheese seasoned with truffles, as well as pasta dishes like this pasta alla norcina.
The Pasta for alla Norcina.
This recipe is usually prepared with short pasta such as penne or rigatoni. I used Italian maccheroni made by La Molisana but you can also use any short pasta of your choice.
Can you use other types of sausage?
Of course, finding Norcia sausages isn’t easy outside of Italy. So, of course, you can use any good quality Italian pork sausage. The dish will still taste fabulous. I would try to find sausage without fennel but with garlic if possible, or rosemary. The same goes for black truffle.
Can you use truffle oil?
To be honest, rather than use truffle oil, I think it’s probably better to leave the truffle out. Although, you could try just a tiny amount. However, even in Umbria, this dish is often served without truffle when they’re not available or out of season. I used frozen truffles as I’m lucky enough to source truffles from the area I live in and often freeze them for later use!
What are the other ingredients in pasta alla Norcina?
Apart from the sausage and truffles (if using them), this pasta alla Norcina recipe has very few ingredients. All you need is some fresh cream, grated pecorino, white wine and onion. The sauce doesn’t take long, so you can prepare it while boiling the water for, and cooking, the pasta. All in all not much work for a totally yummy plate of pasta that I’m sure will become a firm favourite before you’ve even finished the bowl!
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
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Pasta alla Norcina; sausage pasta recipe
Ingredients
- 400g penne (14oz) or other short pasta
- 2-3 Italian pork sausages
- 1 onion white or yellow
- 1-2 black truffles I used 2 small ones (optional)
- 200 ml fresh cream (6-7floz)
- 1/2 glass white wine
- 50 g pecorino cheese (2oz) grated
- 3-4 tbsp extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- Remove the casing from the sausages and crumble the meat filling. Peel and chop the onion finely.
- Bring a large pot of water to a boil for the pasta, add salt and bring to the boil again.
- Meanwhile, heat the oil in a large frying pan or skillet over a medium heat. Add the onion and cook until it starts to soften then add the crumbled sausage meat.
- Brown the sausage, while stirring with a wooden spatula to prevent it from sticking. Pour in the wine. Allow the alcohol to evaporate while stirring. Lower the heat, cover, and finish cooking the sausage in its own juices for 10 minutes
- Uncover, taste and season with salt and pepper as required. Pour in the cream and bring the sauce to a gentle simmer. Add a few truffle shavings (if using) and half the pecorino. Reduce the sauce for 3–4 minutes, then turn off the heat, cover and set aside.
- Cook the pasta in the salted boiling water until al dente according to the instructions on the packet. Save some of the pasta cooking water and drain the pasta. Add it to the pan with the sausage and cream sauce.
- Over a low heat, mix the pasta and sauce together– you can add a little pasta cooking water if it seems too thick
- Serve immediately with a generous sprinkling of grated pecorino, some freshly ground black pepper and truffle shavings .
Notes
If you like pasta with sausage you might enjoy these other recipes..
- Tagliolini pasta alla Langarola with sausage, chicken liver and porcini ragu
- Bigoli pasta with Luganega sausage
- Sardinian Gnocchi –Malloreddus with sausage, tomatoes and saffron alla Campidanese
- Gramigna with sausage from Bologna
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yes fresh ground pork, minced garlic, fresh minced rosemary and nutmeg to taste
I fell in love with this dish in Assisi years ago. If I want to avoid the fennel, can I just use ground pork and add…..what? Thanks.
Hi Celeste thanks for your comment. I’m not sure about what you mean by avoiding fennel. There’s no fennel in this recipe. I just mentioned it’s better not to use sausages made with fennel in them. Plain Italian or other pork sausages or those made with garlic or rosemary are better. Sausages have a different flavour to ground pork but, of course, you can use it. I would add a little rosemary if you want to include a herb.
Delicious! I always keep truffle butter in my freezer. With so little entertaining this sad year, I skipped purchasing “extravagant extras” like truffles and the butter version is a good substitute. I heated it with the cream in a small saucepan and then added it to the sausage. I think it worked just fine. Thank you for the recipe.
I made this recipe for my wife. We used truffle carpaccio (in oil) since we didn’t have dry truffle. I also used rigatoni. I also added a little garlic and basil, which is probably frowned upon, but it was so good.
This was such a delicious and simple dish. It was so flavorful. If we bought it in a restaurant this would easily be $25-$30 a dish. I think it cost us $6-7 total. We are thrilled to have a new pasta recipe in our arsenal.. Thank you so much!
This was delicious! I hope I did not break some sacred rule, but I used red wine rather than white because it’s what I had on hand. I did not add truffles. I topped it with chopped parsley. Had 3 servings…
Thx for the recipe. Instead of fresh truffle, can I use black truffle sauce in a bottle?
Hi Kai, yes I think you can add a little truffle oil or sauce. But not too much as the flavour will be strong! You can also make this recipe without truffle too! Enjoy!
Thanks!! I’m also thinking adding porcini mushroom and ricotta cheese, when should I add them?
Hi Kai, if you are using dried porcini, don’t forget to soak them for at least 30 minutes before adding them. I would add the mushrooms after adding the sausage. The ricotta can be added with the cream!
My family and I just got back from a 10 day tour of Italy; Venice, Pisa, Florence, Rome, and Pompei. My wife had a tracked this recipe down as it was a dish she had in Florence so I made it for her. I followed the recipe to the gram and it came out perfecto! Literally one of the tastiest things I’ve ever made. Now to track down the ragu we had in a farmhouse in Tuscany!
Forgot to mention, her dish had rosemary in it and I do believe it’s in your picture of the dish but not the ingredients. She just so happened to be growing some so I used the leaves of a 2inch sprig. Added it in with the cream. Bene!
Loved this! Thx!
Such a beautiful pasta dish! Truffles really elevate any dish, and I bet the flavors go so wonderfully together in this dish.
Grazie Marlynn! Yes this pasta recipe is pretty special! The truffles add such a wonderful flavour!
I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!
haha Neli! This will be worth waiting for! Buon appetito!
This pasta alla norcina sausage pasta looks simply delicious. You had me at truffles, white wine and pecorino.
Thanks so much Kelly! Truffles are such a special food. I feel blessed to be living in a place where they are easily available! Of course this recipe can be made without them too!
I love that you used truffles in this dish! Truffles are definitely one of my favorite flavors. Really looking forward to making this soon.
I’m happy you like and want to make this recipe Amanda! I also love truffles. They have such a wonderful earthy and umami flavour!
I love the look of this! Creamy, comforting…delicious! Thanks for all of the process shots too, it’ll definitely help when making it!
Thank you Cliona! This is a really tasty recipe. I’m sure you’ll love it if you make it! I think process shots are very helpful. I know I like to follow recipes with step by step photos!
Si, e squisita! This is absolutely delicious. Hubby wants it in the meal rotation permanently. Thanks for the info about Norcia, as well.
So happy you like this recipe Kathryn! It’s a favourite of my hubby too! I haven’t been to Norcia but am hoping to go there soon! It’s definitely a great place for foodies to visit!
This is my kind of pasta recipe! Yum! Can’t wait to try 🙂
I’m sure you will love it, Stephanie!
a few simple ingredients makes the perfect comfort food – I would love to enjoy this on a cold winter night
This perfect winter comfort food, Mireille!
This pasta looks mouthwatering! Can’t wait to give this a try!
Thank you Kathy! Yes this is a fabulously delicious dish, with or without truffles.
Love 30 minute meals!! Pasta looks delicious.
Thanks Mirlene! There are many fast but delicious pasta recipes here in Italy. I guess it’s the quality and flavour of the ingredients that make them so good!
I’ve just had pasta for dinner but this is making me hungry again. This is such a awesome project and this pasta looks SO DELICIOUS!!!! I hope I can find some good, tasty sausage and make this tomorrow. Thanks
Thanks so much Tiffany! I’m thrilled you like my project! I’m sure you’ll love this dish!
Loving all those wonderful process shots! Also loving pasta alla norcina! Looks so savory!
Thanks so much Kelly. I like using process shots. It help visitors have a better idea of what goes into making a dish!
This look so good! And the sausage- yum!
Thanks Lisa! Sausage is such a great ingredient for pasta recipes!
This looks so rustic and delicious! I would love to give this a try, I love sausage in pasta, it just adds so much flavor.
Grazie Samantha! I agree sausage adds so much flavour to pasta sauces!
Another great pasta recipe!! Love the addition of pork sausage. Thank you for all the information you share with us!
Thank you!! So happy you like the bits of info I add to my posts. I think it’s great to know more about where recipes come from!
I have never really tasted black truffles before, but I think this dish looks very comforting and delicious!
Black truffles have an amazing earthy umami flavour. I’m sure you’d love them Stine!
This sounds and looks really good. I can’t wait to try it.
Thanks so much Sondria! Yes this is a very tasty dish. I’m sure you’ll love it!
The pasta lover in me….loves everything about this recipe. You can never go wrong with simple and delicious pasta dish any night of the week. Sausage is such a great combination….and of course you cannot have pasta with cooking and drinking wine!!
Thank you dear Gloria! Many pasta recipes are pretty simple but so delicious. This is definitely like that!
I love sausage. This pasta dish just looks delicious. I love that you share so much of the culture behind your pasta dishes.
Grazie cara Jere! This is a fab recipe! I’m happy you like the info about where the recipe comes from too!
I wonder what would be the taste of this pasta if it was dressed with black truffles only? I guess I will need to come to Norcia in February to find out 🙂
You can find another recipe called alla Norcina in Norcia which is made just with the truffles! I hope you’ll get to try it if you go to Norcia!