Description
Pasta alla Norcina is a delicious traditional Italian dish featuring rigatoni or penne pasta tossed in a rich, creamy sauce made with Italian sausage, white wine, and Pecorino Romano cheese. This hearty and comforting recipe combines savory sausage, aromatic spices, and a silky cream sauce to create a flavorful main course perfect for any occasion.
Ingredients
Scale
Ingredients
- 12 oz rigatoni or penne pasta
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound Italian sausage (preferably mild, casings removed)
- 1/2 cup dry white wine
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese (plus more for serving)
- Salt to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Sauté Onion: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Cook Sausage: Add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and fully cooked through.
- Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until slightly reduced.
- Season: Stir in the freshly ground black pepper and ground nutmeg to infuse the sauce with warm, aromatic flavors.
- Add Cream: Lower the heat and pour in the heavy cream, stirring to combine. Allow the sauce to simmer gently for 5–7 minutes until it thickens slightly.
- Toss Pasta in Sauce: Add the drained pasta directly to the skillet and toss well to coat the pasta evenly with the creamy sausage sauce.
- Finish with Cheese and Salt: Stir in the grated Pecorino Romano cheese and adjust salt to taste.
- Serve: Serve immediately, garnished with extra Pecorino Romano and fresh chopped parsley if desired.
Notes
- For an even more authentic taste, use Umbrian sausage if available.
- You can substitute Pecorino Romano with Parmesan in a pinch.
- Avoid over-reducing the cream to maintain a silky, smooth sauce.
- Rigatoni is the traditional pasta for this dish, but penne or other short pasta shapes work well.
