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
- 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.
- 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.
- 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.
- 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. Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. 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 SpaghettiGigi Hadid PastaEspagueti VerdeChicken Pastina SoupLouisiana Chicken PastaCreamy Salmon PastaRasta PastaPastalaya 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.
