Pasta alla Norcina Clara quick dinners

Pasta alla Norcina is a rich, creamy Italian pasta dish made with crumbled sausage, garlic, white wine, and a touch of cream, often finished with Pecorino Romano cheese. Originating from Norcia, a town in the Umbria region of Italy known for its high-quality pork and sausages, this comforting dish combines rustic flavors with indulgent texture for a satisfying and hearty meal.

Why You’ll Love This Recipe

Pasta alla Norcina is the perfect blend of simplicity and bold flavor. It’s quick to prepare, requiring just a handful of ingredients, but delivers a restaurant-worthy dish in under 30 minutes. The combination of juicy sausage, fragrant garlic, and silky cream sauce creates a dish that’s rich without being heavy. It’s a great way to turn basic pantry ingredients into something truly special.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian sausage (preferably mild or sweet)
Pasta (rigatoni, penne, or spaghetti)
Garlic
Onion or shallot (optional)
Dry white wine
Heavy cream
Pecorino Romano cheese (freshly grated)
Olive oil
Salt
Black pepper
Fresh parsley (optional, for garnish)

directions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Remove sausage from casing and crumble into the pan. Cook until browned and cooked through, about 68 minutes.
Add minced garlic (and chopped onion or shallot if using) and sauté for 12 minutes until fragrant.
Pour in white wine to deglaze the pan, scraping up any browned bits. Simmer until wine is reduced by half.
Stir in the cream and let it simmer for a few minutes to thicken slightly.
Add the cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
Stir in grated Pecorino Romano cheese and season with black pepper and salt to taste.
Serve hot, garnished with extra cheese and parsley if desired.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use black truffle or truffle oil for a traditional Umbrian upgrade.
Replace sausage with a plant-based alternative for a vegetarian version.
Add sautéed mushrooms for extra depth and umami.
Use a mix of cream and ricotta for a richer sauce.
Swap Pecorino with Parmesan if preferred.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of cream or pasta water to revive the sauce.
Microwave in short intervals, stirring in between, to avoid drying out the pasta.
Freezing is not recommended as the cream sauce may separate upon thawing.

FAQs

What is Pasta alla Norcina made of?

It’s made with Italian sausage, garlic, white wine, heavy cream, and Pecorino Romano cheese, typically served with short pasta.

What kind of sausage should I use?

Use high-quality mild or sweet Italian sausage without fennel for a more authentic Norcina flavor.

Is this dish very heavy?

It’s rich and creamy, but balanced with wine and pasta water, making it indulgent without being overwhelming.

Can I use milk instead of cream?

Heavy cream is best for richness and texture, but whole milk can be used for a lighter version.

Is Pecorino Romano essential?

It’s traditional and adds sharpness, but Parmesan or Grana Padano can be used as substitutes.

Can I make it without wine?

Yes, you can skip the wine and use a bit of broth or extra pasta water instead.

What pasta shapes work best?

Rigatoni, penne, or other short pasta with ridges hold the creamy sauce well, but spaghetti also works.

How do I keep the sauce from curdling?

Add the cream over medium-low heat and avoid boiling it. Stir constantly when combining with cheese.

Can I make this ahead of time?

It’s best served fresh, but you can cook the sausage and sauce in advance and combine with pasta just before serving.

What side dishes pair well with Pasta alla Norcina?

A crisp green salad or roasted vegetables make great, light sides to complement the richness of the dish.

Conclusion

Pasta alla Norcina is a comforting and luxurious dish that proves you don’t need many ingredients to create big flavor. With its creamy sauce, savory sausage, and bold cheese, it’s a standout pasta perfect for a cozy night in or a special occasion meal. Quick, simple, and deeply satisfying—this Italian classic deserves a spot in your regular rotation.

Description

Pasta alla Norcina is a rich, comforting pasta dish from the Umbrian town of Norcia, Italy. It features crumbled sausage, white wine, and cream, all finished with a generous sprinkle of Pecorino Romano. It’s creamy, savory, and comes together in under 30 minutes — Italian comfort food at its best.

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Brown the Sausage:
In a large skillet, heat olive oil over medium heat. Add crumbled sausage and cook until browned and cooked through, about 68 minutes.
Sauté Aromatics:
Add onion to the pan and sauté until translucent, about 3 minutes. Stir in garlic and cook for another 1 minute.
Deglaze with Wine:
Pour in white wine, scraping up any browned bits from the pan. Let it simmer for 23 minutes until slightly reduced.
Make It Creamy:
Reduce heat to low. Stir in heavy cream, nutmeg, and black pepper. Simmer gently for 35 minutes until sauce thickens slightly.
Combine with Pasta:
Add the cooked pasta to the sauce, tossing to coat. Stir in grated Pecorino. Add a splash of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.

Notes

Traditional Norcina sausage is made with pork and black truffle — sub a good-quality mild Italian sausage and add truffle oil if you want that extra authentic touch.
Pecorino Romano is sharp and salty — use Parmesan if preferred, but adjust salt levels accordingly.
Want it spicy? Add red pepper flakes when browning the sausage.