Description
Pasta alla Norcina is a classic Italian comfort dish from Umbria featuring short pasta tossed in a creamy sauce with flavorful Italian sausage, shallots, garlic, white wine, and Pecorino Romano cheese. Rich, aromatic, and easy to prepare, this recipe brings authentic Italian flavors to your table in just 30 minutes.
Ingredients
Scale
Paste
- 12 ounces short pasta (like rigatoni or penne)
Sauce
- 2 tablespoons olive oil
- ½ pound Italian sausage (preferably with fennel, casing removed)
- 1 small shallot (finely chopped)
- 2 cloves garlic (minced)
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ teaspoon freshly grated nutmeg
- ¼ cup grated Pecorino Romano or Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish, optional)
Instructions
- Cook Pasta – Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente, following package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Brown Sausage – Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for 5–7 minutes until browned and fully cooked.
- Sauté Shallot and Garlic – Stir in the finely chopped shallot and minced garlic. Cook for 1–2 minutes until fragrant, taking care not to burn the garlic.
- Deglaze with Wine – Pour in the dry white wine and simmer for 2–3 minutes to reduce the liquid slightly and concentrate the flavors.
- Add Cream and Nutmeg – Reduce heat to low, then stir in the heavy cream and freshly grated nutmeg. Let the sauce simmer gently for 4–5 minutes until it thickens slightly.
- Incorporate Cheese and Season – Mix in the grated Pecorino Romano (or Parmesan) cheese. Season the sauce with salt and freshly ground black pepper to taste.
- Toss Pasta with Sauce – Add the drained pasta to the skillet and toss thoroughly to coat the pasta in the creamy sauce. If the sauce is too thick, add a little reserved pasta water gradually to loosen it and achieve a silky consistency.
- Serve – Plate the pasta hot, garnished with extra cheese and chopped fresh parsley if desired for a pop of color and freshness.
Notes
- For an even more authentic touch, use Umbrian-style sausage with fennel.
- Add a small amount of black truffle or truffle oil to enhance the dish’s earthy aroma.
- Avoid over-thickening the sauce; keep it creamy and fluid so it coats the pasta beautifully.
- Use freshly grated nutmeg for the best flavor impact.
- Reserve pasta water as it helps adjust sauce consistency for perfect coating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
