Pasta alla Norcina is a delicious Italian dish that I really enjoy. It mixes Italian sausage, mushrooms, and perfectly cooked pasta in a smooth sauce flavored with white wine.
This dish comes from the town of Norcia in Umbria, Italy, which is famous for its awesome sausages. It’s a perfect example of how simple and flavorful Italian cooking can be so good.
I love Italian food in our home. From sumptuous meals like Sunday Gravy and Steak Pizzaiola to simple dishes such as Pasta with Peas or Tuscan Bean Soup, I’ll never turn down an Italian dinner.
Ingredients Needed
- Pasta – I like rigatoni or penne, which are great for holding onto the sauce.
- Italian Sausage – The star ingredient. Norcia is famous for its fine quality sausage. If somehow you can get your hands on that, use it. Otherwise go with your favorite Italian sausage, either bulk or links with casing removed.
- Aromatics – Onion and garlic.
- Mushrooms – Traditionally, shavings of black truffles are used. They are another local product in Norcia. As they are hard to find, not to mention very expensive, so I use baby bella.
- Dry White Wine – Go with a good quality wine, something you would want to drink.
- Dried Rosemary – You can use fresh rosemary if you have it available.
- Crushed Red Pepper – For just the slightest bit of kick.
- Heavy Whipping Cream – Makes a rich, velvety sauce that beautifully coats the pasta.
- Parmesan Cheese – Freshly grated.
- Nutmeg – Just a touch for a warm, subtle flavor that complements the creamy sauce.
Pasta alla Norcina Recipe
1. Boil the pasta: I bring a large pot of salted water to a boil, add the pasta, and cook it to al dente according to the package directions. Before draining, I make sure to reserve a cup of the pasta water.
2. Cook the sausage and veggies: I brown the sausage in a little olive oil, then add onion, garlic, mushrooms, rosemary, and crushed red pepper. I cook everything until the mushrooms start to become soft.
3. Build the sauce: I deglaze the pan with white wine and let it reduce a bit. Then, I add cream and bring it to a simmer. Gradually, I stir in the Parmesan cheese. I add a pinch of nutmeg and taste, adjusting for salt and pepper as needed.
4. Complete the dish: I toss in the pasta. If I want a saucier consistency, I stir in a little of the reserved pasta water.
Jason’s Tips
- Brown the Sausage Well: I make sure to take my time browning the sausage well. This not only cooks the meat but also develops deep, rich flavors.
- Sauté Vegetables Properly: I sauté the onions and garlic until they are translucent but not browned.
- Deglaze with Wine: This step is crucial for lifting all the flavorful bits off the bottom of the pan and into the sauce.
- Cheese Quality: I always use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can affect the smoothness of the sauce.
- Reserve Pasta Water: I don’t forget to reserve some of the pasta cooking water. This starchy water is perfect for adjusting the consistency of the sauce if it gets too thick.
Make it a cozy, comforting pasta night with my easy Pasta alla Norcina recipe. I bet this is one the whole family will love.
For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Pasta alla Norcina, on our Gypsy Plate… enjoy!
More creamy pasta dishes to try:
TikTok Spaghetti
Gigi Hadid Pasta
Espagueti Verde
Chicken Pastina Soup
Louisiana Chicken Pasta
Creamy Salmon Pasta
Rasta Pasta
Pastalaya
Pasta alla Norcina
Pasta alla Norcina is a comforting creamy sausage pasta famous in the Umbria region if Italy.
Ingredients
- 12oz pasta
- 2 Tbsp olive oil, divided
- 1.5 pounds Italian sausage
- ½ small onion, diced
- 3-4 cloves garlic, finely chopped
- 8oz mushrooms, sliced
- ½ tsp dried rosemary
- pinch of crushed red pepper
- ⅔ cups dry white wine
- 1 cup heavy whipping cream
- ½ cup shredded parmesan cheese
- ⅛ tsp nutmeg
- salt, to taste
- pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook to al dente according to package directions. Reserve a cup of pasta water before draining.
- Heat 1 tablespoon olive oil in a dutch oven or large skillet. Add sausage, crumbling with a wooden spoon to break it up. Cook until browned.
- Add onion, garlic, mushrooms, rosemary and crushed red pepper. Cook until vegetables start to become soft.
- Pour in white wine and stir to deglaze the pan. Allow to simmer for 3-4 minutes to reduce.
- Add cream, bring to a simmer, then gradually stir in parmesan cheese. Add nutmeg, and taste and adjust for salt and pepper (it may not need any salt due to the sausage and parmesan).
- Toss in pasta. If a saucier consistency is desired, stir in a little of the reserved pasta water.
Notes
Leftovers: You can refrigerate leftovers in an airtight container for 3-4 days. Reheat in the microwave, or on stovetop over medium heat. The pasta will have absorbed some of the sauce, so add a little water or olive oil to loosen things up.
We do not recommend freezing this dish.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 695Total Fat 51gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 32gCholesterol 110mgSodium 961mgCarbohydrates 28gFiber 2gSugar 5gProtein 27g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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