Pasta alla Norcina

Pasta alla Norcina is a heavenly creamy dish that originates in the province of Umbria, specifically the city of Norcia. Pork sausage, lots of garlic, white wine and Pecorino Romano are the key ingredients in this delicious white sauce pasta that's ready in just 20 minutes.

Pasta alla Norcina is a delicious dish that has no business being that easy to make. Flavourful Italian sausage, garlic, cream and Pecorino Romano are the main ingredients that make one of the best plates of pasta you've ever had.

What is Pasta alla Norcina?

A typical dish of Umbria, pasta alla Norcina is typically made with short pasta, with penne alla Norcina being a staple of the Umbrian cuisine. There is also a version with long pasta such as tagliatelle or spaghetti, but that is typically made with black truffles, anchovies and garlic.

This is a classic Norcina sauce, which is made with sausage and cream for a deep, rich taste. It's also a recipe adapted for countries other than Italy, where it's next to impossible to find Norcia sausages. I use Italian sausage for this creamy white pasta sauce, but classic pork sausage would also work.

The difference between what is known as Italian sausage in the UK or US and Norcia sausages is in ingredients such as fennel seeds and red chilli flakes, which aren't added to Norcia sausages but are omnipresent in Italian sausage versions outside Italy.

The good news is that even though it won't be an authentic pasta alla Norcina, this dish is still incredibly rich and delicious, and you'll find yourself making it again and again.

Traditional Norcina pasta is typically finished with fresh black truffles, but only when they're in season. It's also quite common to see this dish served without truffles, which is how I make it. If you have fresh truffles, add a bit at the end.

How do you make Penne alla Norcina?

Bring a pot of water to boil and salt it generously. Add the pasta and cook it a minute less than the time indicated on the package.

Meanwhile, heat the olive oil in a large pan over medium heat. Once the oil is hot, add the sausage and fry it for 5-6 minutes until slightly browned. Break the sausage up with your spoon as it cooks.

Add the onion and cook for 1-2 minutes until it softens. Stir in the crushed garlic and cook for another 30 seconds until fragrant.

Next, add the white wine and cook until reduced by half, about 1-2 minutes. Stir in the double cream and cook for 1-2 minutes until the sauce thickens. Turn off the heat.

Transfer the pasta to the pan and toss it with the sauce. Add the Pecorino Romano and stir until combined, and the pasta is well coated in sauce. Season with freshly ground pepper and serve immediately with some extra pecorino on top if you like.

Recipe notes and tips

• If you want to use fresh truffles, wash them under running water and dry them well before grating.
• A truffle-flavoured oil may also work if you don't have fresh truffles.
• You can serve pasta alla Norcina with some chopped parsley on top for extra flavor.
• If you don't have Pecorino Romano, you can substitute it with grated Parmigiano Reggiano.
• Onion is not always present in pasta alla Norcina, so you can skip it if you want.
• If the pasta sauce looks too thick, add some pasta water until you get the right consistency.

If you liked this pasta alla Norcina recipe, have a look at some of my other creamy pasta recipes:

Creamy Whisky Pasta with Smoked Salmon

Chicken Pasta with Creme Fraiche and Capers

Creamy Mushroom Marsala Pasta

Pasta alla Boscaiola

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