Description
Pasta alla Norcina is a rich and creamy Italian pasta dish from the Umbria region, featuring flavorful Italian sausage, a silky cream sauce, and the distinctive taste of Pecorino Romano cheese. This comforting main course is simple to prepare on the stovetop and can be enhanced with an optional touch of truffle paste or oil for an authentic Umbrian flair.
Ingredients
Scale
Pasta
- 12 ounces pasta such as rigatoni or penne
Sauce
- 12 ounces Italian sausage, preferably pork with casings removed
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Pecorino Romano cheese
- 1 teaspoon truffle paste or truffle oil (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
- Brown the Sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through.
- Deglaze with Wine: Pour in the dry white wine and allow it to simmer for 2 to 3 minutes until the liquid reduces by half, concentrating the flavors.
- Add Cream and Seasonings: Lower the heat and stir in the heavy cream, salt, black pepper, and nutmeg. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly, being careful not to boil.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss thoroughly to coat in the creamy sausage sauce. Add reserved pasta water as needed to achieve a smooth, silky consistency.
- Finish and Serve: Remove the skillet from heat and stir in the grated Pecorino Romano cheese and truffle paste or truffle oil, if using. Serve the pasta immediately while warm and creamy.
Notes
- Traditional Norcina uses minimal ingredients, relying on high-quality Italian sausage and Pecorino Romano cheese for authentic flavor.
- Truffle paste or truffle oil is optional but adds a distinctive Umbrian touch to the dish.
- Avoid boiling the cream sauce to prevent it from curdling and maintain a smooth texture.
- Reserve some pasta water to adjust sauce consistency and help the sauce cling to the pasta.
