Pasta alla Norcina is an incredibly creamy pasta with sausage made with the most simple ingredients and ready in 15 minutes.
Pasta alla Norcina is a classic Italian recipe from the Umbria region and it shows just how great Italian cooking can be in its simplicity.
With just a handful of ingredients, including pasta, pork sausage, and a touch of cream, you can have it ready in just 15 minutes.
The name "pasta alla Norcina" comes from the town of Norcia where this pasta originated.
“Norcini” was the name of the butchers who lived in Norcia and its nearby areas, who specialized in processing pork meat and produced the famous Norcia sausage.
Crafted from the finest pork cuts and seasoned with salt, garlic, and pepper, Norcia sausage is, of course, the star of this Norcina pasta recipe.
However, don't worry if you can't find this specific sausage, I promise this pasta is just as good if you use a different kind of Italian pork sausage.
During the cooler months of the year, you can also add fresh truffle shavings for a more gourmet version!
Whether you're making dinner on a busy night or having a fancy dinner party, pasta alla Norcina is a surefire way to impress your dinner guests!
Norcina pasta ingredients
All you need is six ingredients to make authentic pasta alla Norcina:
- Pasta: You can use both long pasta such as linguine or bucatini, or short pasta such as penne, rigatoni, paccheri or mezze maniche.
- Sausage: If you can find Norcia sausage is the star of the recipe, but any good Italian pork sausage made with just salt and pepper (and garlic if possible) will work just as great.
- Onion: Use a white or gold onion, its mild flavor pairs very well with the sausage.
- Cheese: use freshly grated Parmigiano Reggiano for a milder flavor, or follow the traditional route and use Pecorino di Fossa (or Pecorino Romano).
- Wine: Go for a good quality light-bodied dry white wine, such as Pinot Grigio.
Add extra ingredients:
- Truffle: During the fall and winter months, you can upgrade this creamy pasta with sausage by adding fresh truffle shavings.
How to make pasta alla Norcina
The beauty of this simple and quick Norcina pasta recipe is that it's ready in just 15 minutes, and it's super easy to make.
Here below is the step-by-step recipe overview with pictures.
Scroll until the end of the post for the full printable recipe.
STEP 1. In a large pot of lightly salted boiling water add the pasta and cook according to the package directions. For al dente pasta, drain it 2-3 minutes before the suggested cooking time.
STEP 2. In a skillet, cook the onion until translucent, then add the sausage and cook until browned, pour in the wine, and allow it to evaporate.
STEP 3. Pour the heavy cream into the skillet with the sausage, followed by a ladle of pasta cooking water.
STEP 4. Drain the pasta, and add it to the skillet with the sausage, add freshly grated Parmesan or Pecorino, season with freshly cracked black pepper, and serve.
For the best experience, serve this classic pasta Norcina right away to maintain its creamy goodness.
You can store leftover pasta in an airtight container and refrigerate for up to 1 day.
Reheat it on the stove and add a little heavy cream to maintain its creaminess.
More Traditional Italian Pasta Recipes To Try
- Traditional Italian Pasta e Fagioli
- Mafaldine with Napoletana Sauce
- Ricotta Meatballs - Italian Recipe
- Bucatini Pomodoro
- Traditional Bolognese Sauce- Beef Ragu'
- Pasta e Ceci - Pasta with Chickpeas
- Pasta alla Norma
- Calamarata Pasta
Did You Try This Recipe?
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Pasta alla Norcina
- 14 oz short pasta, such as rigatoni or penne
- 2 tablespoon extra-virgin olive oil
- ½ medium-large onion, finely minced
- 10.5 oz Italian pork sausage
- ½ cup white wine
- sea salt and black pepper to taste
- 6.7 oz heavy cream,
- 2 oz Parmesan cheese, or Pecorino Romano
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Meanwhile, heat the olive oil and onion in a large skillet over medium-low heat, and cook for 2 minutes. Remove the casing from the sausage and crumble the meat with your hands, then add it to the skillet and cook it until browned, stirring often.
- Pour in the wine and allow it to evaporate, then continue to cook, stirring often, for 5 minutes or until fully cooked.
- Drain the pasta 2 minutes before the suggested cooking time for al dente pasta. Reserve 2 tablespoons of pasta cooking water.
- Pour the cream into the skillet, followed by the reserved pasta water, and simmer for a couple of minutes, then season with salt and pepper to taste.
- Add the drained pasta to the sauce, then top your pasta alla Norcina with freshly grated Parmesan cheese or Pecorino Romano and stir all the ingredients. Top with more freshly cracked black pepper if desired, and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.