AI-generated image
Pasta alla norcina
Sausage and cream pasta
Pasta alla norcina: Norcia's pork sausage and cream pasta with pecorino
ItalianNorcia, in the mountains of eastern Umbria, has been famous for centuries for its pork butchers, so much so that across central Italy a pork butcher's shop is still called a norcineria. Their pasta is a celebration of the local pork sausage, crumbled and fried, then simmered with a little cream and finished with pecorino. In winter it often comes with shaved black truffle from the same hills. It is quick, rich and very filling. Alcohol is used here: a splash of white wine, which you can swap for pasta water. Chef's tip: take the sausage out of its casing and fry it in small crumbs until really browned; those caramelised bits are where the flavour is.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tbsp coarse saltfor the pasta water
- 12 ½ oz good pork sausagesskins removed
- 1 tbsp olive oil
- ½ small onionfinely chopped
- ¼ cup dry white wineor extra pasta water
- ¾ cup double cream
- 1 ¾ oz pecorinograted
- ½ tsp black pepper
- ⅓ oz black truffle (optional)shaved, or a few drops of truffle oil
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Bring a large pan of water to the boil with 1 tbsp coarse salt.
Step 2: Heat 1 tbsp olive oil in a wide pan over a medium-high heat. Crumble in 12 ½ oz good pork sausages and cook for 6–8 minutes, breaking it up with a spoon, until browned, with no pink left and at least 160°F. Common mistake: stirring too much; let it sit so it browns.
8 minStep 3: Add ½ small onion and cook for 3 minutes, until soft. Pour in ¼ cup dry white wine, if using, and let it bubble for 1 minute. The alcohol cooks off; use pasta water if you'd rather.
4 minStep 4: Cook 14 oz short pasta such as rigatoni, penne or strozzapreti until al dente. Keep a mug of pasta water.
11 minStep 5: Stir ¾ cup double cream into the sausage and simmer for 2 minutes, until slightly thickened.
2 minStep 6: Toss in the drained pasta with a splash of pasta water, then off the heat stir in 1 ¾ oz pecorino and ½ tsp black pepper until creamy. Top with ⅓ oz black truffle, if using, and serve.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 30 g
- Carbs
- 76 g
- Fat
- 34 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta alla norcina take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of small onion?
- 2 shallots per onion.
- What can I use instead of dry white wine?
- Stock with 1 tsp white wine vinegar per 120ml (½ cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.