You will definitely enjoy this rich and creamy pasta alla Norcina recipe from Umbria, Italy. It only takes 40 minutes to make and uses just a handful of ingredients. This pasta recipe is Italian comfort food at its best. Perfect for a family dinner but also impressive enough to wow your guests.
History of Pasta alla Norcina.
Pasta alla norcina is a typical recipe from Umbria, specifically the ancient town of Norcia, famous for its rich tradition of sausage 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, onion, fresh cream, truffle, and Pecorino Romano cheese. It's a very simple recipe with few ingredients but so flavorful and creamy that you'll want to make it part of your regular pasta menu.
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 is a little town with a big culinary reputation!
The Umbria region is well-known for its pork, hams, sausages, and other cured meats. The best of these come from the Umbrian town of Norcia, also known as Nursia in English.
This ancient 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 butcher shops 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 the 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 Umbrian cuisine, and especially those with truffles, of course. These specialties include cured meat and cheese seasoned with truffles, as well as pasta dishes like pasta alla norcina.
Ingredient List and Notes
Pasta: This recipe is usually prepared with short tubular pasta such as penne or rigatoni. I used Italian maccheroni made by La Molisana, but you can also use other types of short pasta.
Italian Pork Sausages: Since Norcia sausages can be hard to come by outside of Italy, feel free to substitute them for another type of high-quality sweet Italian pork sausage. I would try to find Italian sausage without fennel seeds but with garlic if possible, or rosemary. A spicy Italian sausage would alter the flavor of the delicious sauce.
Onions: They're finely chopped to add a subtle sweetness and depth to the sauce.
White Wine: A dry white wine is preferred to enhance the sauce with added flavor and slight acidity that balances the richness of the cream. I like to use a sauvignon blanc.
Fresh Cream: Creates the creamy, indulgent base of the sauce that pasta alla Norcina is known for. You can use single or heavy cream.
Black Truffles (optional): They bring a luxurious depth with an earthy and rich taste, elevating the dish.
Pecorino Cheese: Grated Pecorino is added to the sauce to add richness and also grated on top of the pasta. If Pecorino is unavailable, you can substitute it with Parmigiano Reggiano or Grana Padano.
Extra Virgin Olive Oil: Use a good quality extra virgin olive oil to add the most flavor.
How to remove the sausage casing
In many traditional Italian sausage pasta recipes, including pasta alla Norcina, Italians remove the casing from the sausages and use the richly flavored ground meat. It's incredibly delicious and easy to do:
- Cut the Casing: Use a sharp knife to make a lengthwise cut along the sausage.
- Peel Away the Casing: Starting from one end, use your fingers to gently peel the casing away from the meat. It should come off easily.
- Break Up the Meat: Once you've removed the casing, you can break up or crumble the sausage meat into small chunks.
Step by Step Instructions
1) In a large bowl, remove the casings from the sausages and crumble the meat. Discard the casings and bring a large pot of water to a boil for the pasta. Peel and chop the onion.
2) In a large frying pan or large skillet, heat olive oil over a medium heat. Add the chopped onion and cook until softened. Add the crumbled sausage to the pan. Cook until browned, breaking any large pieces with a spatula or wooden spoon.
3) Add white wine, stirring constantly, and cook until the wine has mostly evaporated, about 2 minutes.
4) Lower the heat, cover, and simmer the sausage for 10 minutes in its juices. Season with salt and pepper.
5) Uncover, add fresh cream and truffle shavings (if using), along with half of the grated pecorino cheese. Simmer for 3-4 minutes until the sauce thickens slightly, then remove from heat.
6) Meanwhile, salt the pasta water and bring it to the boil again. Then, cook the pasta al dente according to the package instructions. Reserve some cooking water before draining.
7) Add the drained al dente pasta to the sausage sauce, mixing over low heat. If needed, adjust the consistency with reserved starchy pasta water.
8) Plate your pasta alla norcina, topped with the remaining pecorino, fresh black pepper, and more truffle shavings if desired. Serve immediately.
Storage and Leftovers
Storing Leftovers: After enjoying your meal, let any remaining leftovers cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. Properly stored, it can last for up to 3 days.
Reheating: Place a portion of the pasta Norcina in a microwave-safe bowl and cover it. Heat on medium power for 2 minutes, then stir. Continue heating in 30-60 second intervals, stirring in between, until the pasta is hot throughout.
FAQs
To be honest, rather than using truffle oil, I'd probably leave the truffle out. Although, you could try just a tiny amount of truffle oil or perhaps some truffle paste. However, even in Umbria, this dish is often served without truffles 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!
The dish is named after Norcia, a small town in Umbria that is famous for its sausages and hams made from wild boar and pork.
You can enjoy the same white wine used in the recipe. A medium-bodied or full-bodied dry white wine, such as an Italian Pinot Grigio or a Sauvignon Blanc, will really complement the rich flavor of the creamy sauce.
More recipes you may like:
If you’re interested in more delicious recipes like this one, have a look at my favorite Italian sausage pasta recipes.
- Tagliolini pasta alla Langarola
- Bigoli pasta with Luganega sausage
- Elephant garlic pasta
- Malloreddus with sausage, tomatoes and saffron
- Gramigna with sausage from Bologna
- Sausage and saffron pasta alla monzese
If you make this pasta Norcina 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!
How to Make Pasta alla Norcina (sausage pasta recipe)
Ingredients
- 14 oz penne or other short pasta
- 2-3 Italian pork sausages
- 1 onion white or yellow
- 1-2 black truffles I used 2 small ones (optional)
- 7 fl oz fresh cream single or heavy cream
- 2.5 fl oz white wine
- 2 oz pecorino cheese freshly grated
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- In a large bowl, remove the casings from the sausages and crumble the meat. Discard the casings and bring a large pot of water to a boil for the pasta. Peel and chop the onion.
- In a large frying pan or skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Add the crumbled sausage to the pan. Cook until browned, breaking any large pieces with a spatula.
- Add white wine, stirring constantly, and cook until the wine has mostly evaporated, about 2 minutes.
- Lower the heat, cover, and simmer the sausage for 10 minutes in its juices. Season with salt and pepper.
- Uncover, add fresh cream and truffle shavings (if using), along with half of the grated pecorino cheese. Simmer for 3-4 minutes until the sauce thickens slightly, then remove from heat.
- Meanwhile, salt the pasta water and bring it to the boil again. Then, cook the pasta al dente according to the package instructions. Reserve some cooking water before draining.
- Add the drained pasta to the sausage sauce, mixing over low heat. If needed, adjust the consistency with reserved pasta water.
- Plate the pasta, topped with the remaining pecorino, fresh black pepper, and more truffle shavings if desired.
Notes
Nutrition
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
Marlynn | Urban Bliss Life says
Such a beautiful pasta dish! Truffles really elevate any dish, and I bet the flavors go so wonderfully together in this dish.
Jacqui says
Grazie Marlynn! Yes this pasta recipe is pretty special! The truffles add such a wonderful flavour!
Neli Howard says
I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!
Jacqui says
haha Neli! This will be worth waiting for! Buon appetito!
Kelly Anthony says
This pasta alla norcina sausage pasta looks simply delicious. You had me at truffles, white wine and pecorino.
Jacqui says
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!
Amanda says
I love that you used truffles in this dish! Truffles are definitely one of my favorite flavors. Really looking forward to making this soon.
Jacqui says
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!
Cliona Keane says
I love the look of this! Creamy, comforting...delicious! Thanks for all of the process shots too, it'll definitely help when making it!
Jacqui says
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!
Kathryn R says
Si, e squisita! This is absolutely delicious. Hubby wants it in the meal rotation permanently. Thanks for the info about Norcia, as well.
Jacqui says
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!
Stephanie Simmons says
This is my kind of pasta recipe! Yum! Can't wait to try 🙂
Jacqui says
I'm sure you will love it, Stephanie!
Chef Mireille says
a few simple ingredients makes the perfect comfort food - I would love to enjoy this on a cold winter night
Jacqui says
This perfect winter comfort food, Mireille!
Kathy says
This pasta looks mouthwatering! Can’t wait to give this a try!
Jacqui says
Thank you Kathy! Yes this is a fabulously delicious dish, with or without truffles.
Mirlene says
Love 30 minute meals!! Pasta looks delicious.
Jacqui says
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!
Tiffany Alexandria says
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
Jacqui says
Thanks so much Tiffany! I'm thrilled you like my project! I'm sure you'll love this dish!
Kelly Anthony says
Loving all those wonderful process shots! Also loving pasta alla norcina! Looks so savory!
Jacqui says
Thanks so much Kelly. I like using process shots. It help visitors have a better idea of what goes into making a dish!
Lisa says
This look so good! And the sausage- yum!
Jacqui says
Thanks Lisa! Sausage is such a great ingredient for pasta recipes!
Samantha H. says
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.
Jacqui says
Grazie Samantha! I agree sausage adds so much flavour to pasta sauces!
mydeliciousmeals says
Another great pasta recipe!! Love the addition of pork sausage. Thank you for all the information you share with us!
Jacqui says
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!
Stine Mari says
I have never really tasted black truffles before, but I think this dish looks very comforting and delicious!
Jacqui says
Black truffles have an amazing earthy umami flavour. I'm sure you'd love them Stine!
sondria Harp says
This sounds and looks really good. I can't wait to try it.
Jacqui says
Thanks so much Sondria! Yes this is a very tasty dish. I'm sure you'll love it!
Gloria says
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!!
Jacqui says
Thank you dear Gloria! Many pasta recipes are pretty simple but so delicious. This is definitely like that!
Jere Cassidy says
I love sausage. This pasta dish just looks delicious. I love that you share so much of the culture behind your pasta dishes.
Jacqui says
Grazie cara Jere! This is a fab recipe! I'm happy you like the info about where the recipe comes from too!
Helena says
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 🙂
Jacqui says
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!