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pasta alla norcina
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5 from 30 votes

Pasta alla Norcina; sausage pasta recipe

This sausage and cream pasta recipe is a very simple to make and has very few ingredients but it's so flavourful and creamy you’ll want to make it part of your regular pasta menu. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Central Italy, Italian, Umbria
Keyword: Italian food, pasta, sausage, sausage pasta, truffles
Servings: 4
Calories: 783kcal
Author: Jacqueline De Bono


  • 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


  • 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 .


Traditionally this recipe is served with short pasta such as penne or rigatoni. I used Italian maccheroni. 
The original recipe is made with Norcia sausage but a good Italian pork sausage would work well too. I would try to find sausage without fennel but with garlic if possible, or rosemary.
Black truffles are often added when they are in season but this dish is often made without. Truffle oil isn't a good substitute in this recipe as it will smother the other flavours.