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Pasta alla Norcina Recipe

Italian · Main course · 30 min total

A rich and creamy Umbrian pasta dish featuring crumbled Italian sausage, pecorino cheese, and a hint of nutmeg, traditionally from the town of Norcia.

Ingredients

• 1 lb (450g) rigatoni or penne pasta
• 1 lb (450g) sweet Italian sausage, casings removed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
3. Add garlic and cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits. Let simmer until reduced by half, about 2 minutes.
4. Reduce heat to low. Stir in heavy cream, Pecorino Romano, and nutmeg. Season with salt and pepper. Simmer gently for 2 minutes until slightly thickened.
5. Add drained pasta to the sauce and toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve immediately, topped with extra Pecorino and parsley if desired.

Tips

• For a spicier version, use hot Italian sausage.
• The sauce thickens as it sits; add more pasta water when reheating leftovers.
• Serve with a crisp green salad and crusty bread.

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